KOI Dessert Bar — Restaurant in Sydney

Kombucha Pear | Myrtle Leaves** The meal begins with a delicate palate cleanser. The kombucha pear, infused with the subtle citrus notes of myrtle leaves, is a refreshing start that promises an exciting journey ahead.

Pumpkin / Parsnip | Schmaltz A hearty blend of roasted pumpkin and parsnip, elevated by the rich, savory undertones of schmaltz, creates a comforting dish that feels like a warm hug.

Tartelette Smoked Fish | Pear This dish is a harmonious balance of smoky and sweet. The smoky fish, paired with the crisp sweetness of pear, is presented in a delicate tartelette that’s both visually appealing and palate-pleasing.

Ink Scallop | Burnt Onion A standout dish, the ink-dyed scallop is perfectly cooked, with the burnt onion providing a subtle bitterness that complements the sweetness of the seafood. It's an umami bomb that leaves you wanting more.

Brioche Shio Kombu Butter The brioche is light and fluffy, serving as the perfect vessel for the umami-rich shio kombu butter. This combination is simple yet profoundly satisfying.

Lettuce Muntries | Tomato | Kombu A light and refreshing salad, the crisp lettuce is brightened by the unique flavors of muntries and the umami punch of kombu, making it a delightful interlude.

Hiramasa Rose Daikon | Ponzu | Aromat The hiramasa (yellowtail kingfish) is silky and tender, beautifully complemented by the sharpness of rose daikon and the zesty ponzu, creating a symphony of flavors.

Congee Squid | Bottarga | Ikura A sophisticated take on comfort food, the congee is creamy and luxurious, with the squid adding a lovely texture. The bottarga and ikura bring a briny depth that elevates the dish.

Marron Bisque | Yuzu | Turnip The bisque is rich and velvety, with the sweetness of marron (crayfish) beautifully balanced by the tangy yuzu and earthy turnip. It’s an exquisite blend of flavors that linger on the palate.

Fish Veloute | Cauliflower | Charcoal A beautifully smooth fish veloute is paired with the nutty notes of cauliflower and a hint of smokiness from the charcoal. It’s a sophisticated dish that showcases the chef’s finesse.

Duck Date | Chestnut | Blackberry | Jus The duck is perfectly cooked, tender and juicy, complemented by the sweetness of date and the earthy chestnut. The blackberry adds a tartness that cuts through the richness, and the jus ties everything together beautifully.

Citrus Mandarin | Creme Fraiche A refreshing palate cleanser, the bright, tangy mandarin is balanced by the creamy, slightly tart creme fraiche. It’s a simple but effective dish that prepares you for the final course.

Flora Feijoa | Strawberry A delightful dessert that captures the essence of spring, with the tropical notes of feijoa mingling with the sweetness of strawberry. It’s light, fresh, and beautifully presented.

Little Forest Porcini | Chocolate An adventurous dessert, the earthy flavor of porcini is surprisingly harmonious with rich chocolate. It’s a bold and creative end to the meal that leaves a lasting impression.

Petit Four The meal concludes with an assortment of petit fours, each bite-sized treat offering a final flourish of sweetness to round off an exceptional...

Amazing dining experience. Service was wonderful, ambience is inviting and comfortable, and the food was absolutely amazing. We enjoyed every single thing we had there. It started off with savoury bite sized snacks. From the light scallop bite, with bits of bursting finger lime pearls, the super delicious pumpkin pie to the warm savoury little cheese filled donut with its truffle hat, each mouthful was expectedly packed with so much flavour and texture. They really got our appetites wet and asking for more.

Then came the desserts. It started off with almost a palette cleansing freshness encased in this dark mysterious ball called meteor. It really did look like a piece of rock. You pop out into your mouth and bite into it. The sweet and sour gush of liquid filling gets you, then you're left with this creamy finish as the outer white chocolate casing dissolves in your mouth.

Next, was my much anticipated white noise dish. It lived up to the hype and I was left with a happiness written all over my face. The beautifully plated whiteness had such complimenting flavours, variety of textures and that burst of red strawberry gel in those little pebbles was the genius move that bound everything together. I could happily eat this dish over and again!

Moss was my partner's favourite of the night. You can see why it would be Koi's signature. It's an unassuming little package that is placed before you that piques your curiosity a little bit as your eyes try and decipher the beautifully artistic arrangement between the mistiness. Once you dig in, though, it was just one complex layer of flavour built upon another and you just going back for more as the burnt caramel which oozes out of that green cube of mystery dances around your palette, complementing every other element you partner it with.

And then there's blackberry. An enigmatic presentation, coupled with mini theatre as you crack the crunchy blackberry leaf to reveal the treasure underneath. It's a surprisingly sour and bitter finish to the night, but balanced so perfectly once you find the right combination of each element to shovel into your spoon. The flavour pairing took me back to Sepia's forest floor dessert, but of course with a completely different texture profile.

Finally, to finish the night, we had to share the long awaited Snitch, so famously promoted on Master Chef. When that golden ball with its delicate lace wings was placed in front of us, encased in this frozen yoghurt dry ice mysteriousness, you almost feel like you're no longer a muggle. Rest assured, it tastes just as magical as it looked, though you probably need a knife to cut this thing in half to properly eat the layers together. I'll let you taste this and decide how enjoyable it was. The yuzu definitely lifted the whole dish to another level, in our opinion. It's not a cheap meal, nor would you be filled with it, but it's definitely an experience to be had for perhaps a special occasion or just because you're with...

In the heart of Chippendale lies a gem that beckons dessert aficionados with its promise of sweet ecstasy. KOI Dessert Bar, the brainchild of MasterChef sensation Reynold Poernomo, offers an experience that transcends ordinary indulgence.

My recent visit to KOI, set in the bustling Chippendale area, was an afternoon delight that preluded dinner. The sleek, modern ambiance set the perfect stage for the culinary masterpieces that awaited.

The Cakes: • Black Truffle Opera Cake: This dessert is a symphony of flavors and textures. The delicate layers of chocolate, coffee, and truffle intertwine seamlessly, creating a rich, luxurious experience. Each bite is a journey through velvety smooth ganache, airy sponge, and a hint of truffle that elevates the entire creation to a realm of pure decadence. • Raspberry Basque Cheesecake: A visual and gastronomic delight, this dessert features a luscious cheesecake topped with vibrant raspberries. The creamy texture of the cheesecake, combined with the tartness of the raspberries and a subtle hint of vanilla, offers a balanced and refreshing finish. The presentation is impeccable, making it almost too beautiful to eat—but one bite, and you’ll be grateful you did.

Experience: Walking into KOI, I was greeted by an array of meticulously crafted desserts, each a testament to the artistry and precision of the patissiers. The atmosphere is both inviting and sophisticated, perfect for an indulgent treat or a special occasion. Despite the premium price point—with each slice costing over 20 AUD—the experience is worth every penny. The quality and creativity justify the expense, making KOI a must-visit for anyone serious about desserts.

Service and Ambiance: The staff at KOI are knowledgeable and passionate, enhancing the overall experience with their enthusiasm and expertise. The ambiance, complete with modern decor and a chic setting, makes it an ideal spot for leisurely enjoyment. Whether you’re seated inside the stylish interior or enjoying your dessert al fresco, KOI provides a perfect backdrop for a memorable outing.

Overall: KOI Dessert Bar is more than just a place to satisfy your sweet tooth; it’s a destination for culinary excellence. With a commitment to quality, innovation, and impeccable presentation, KOI stands out as a beacon of dessert perfection in Sydney.

I can’t wait to return to try KOI Experiential. This trip, being a family one with young kids, didn’t allow for it. But on my next visit to Sydney, I look forward to diving into the premium KOI Experiential. The promise of each course’s perfect balance and stunning presentation excites me, and I eagerly anticipate this...