Eat & Drink

In February HUNTERhunter held its first ever collaborative event.

In February HUNTERhunter held its first ever collaborative event. Muster Point in Mayfield was the location and The Dessert Bar turned out to be a pretty sweet event!

Joining forces with patissier Stacey Cleaver, from A Sweet Ride Called Ride, the event was held at the very chic Muster Point warehouse in Mayfield. A hair salon by day, thanks to some help from The Wedding Designers, Muster Point underwent a sweet little transformation, becoming our Dessert Bar location for just one day and one night.

If you were one of the lucky ones to have scored a seat at The Bar, the event sold out in just 3 days, then you will more than likely be still thinking about that Coconut, Lime and Basil shot on arrival and the Vanilla Cheesecake, with tangy Passion-fruit Curd, Matcha Crumb and Thyme.

Each of the five desserts were paired beautifully with reds and whites from the Hunter Valley’s De Iuliis Wines with the event also bringing together a collective of local artisans from around Newcastle.

Simone from Workshopp in Maryville added her ceramic touch to the tables with two of the five courses being presented on Simone’s delicately hand-thrown ceramics. The classic white satin dinner plates were finished with a gorgeous buttery glaze, allowing each of the desserts to pop.

The menus and name cards were designed and printed by the lovely ladies at Honest Paper and provided each guest with a sweet keepsake. 

Morgan Kerr of Val ent een created a stunning structured floral element for each of the bar tables, adding just the right amount of colour to the warehouse space.

For those of you who missed out, here’s how the menu went, yep you really missed out! Be sure to keep your eye out for more HUNTERhunter events throughout the year, to be the first in the know Sign Up Here

Course 1
Coconut Sorbet, Lime Jelly, Basil Gel, Coconut Crisp

Course 2
Vanilla Cheesecake, Tangy Passion-fruit Curd, Matcha Crumb, Thyme

Course 3
Gateaux layered with Chocolate Crémeux, Hazelnut Feuilletine, Crème Fraîche and Orange.

Course 4
Macaron with Vanilla Crémeux, Raspberry Gel, Pistachios, Raspberries.

Course 5
An exquisite collection of Petit Fours that included Salted caramel fudge, Earl Grey truffles, Passionfruit marshmallow, Strawberry and white chocolate fudge.