I first heard about Om Nom 2 months ago, when I read a short article on Christy Tania – who is the head chef, and incredibly successful at a young age. Needless to say, Om Nom became a ‘must try’ destination.
If there was one thing I learnt from this Melbourne trip, it’s that one should always make reservations, especially when the dessert bar only holds forty people. Luckily enough, we were able to walk in and get a table at 10.30 because of some no-shows (phew). The interior of Om Nom is incredibly on point in its theme – it’s like walking into a high class Willy Wonka factory. The stools in the waiting area look like licorice, and there are some areas with swing seats (distracting while trying to eat).
There are savoury food options, but the dessert is the star, so much so that there is a ‘dessert degustation’ option – and you know that’s what we chose.
The degustation is $55 for three desserts, and you can choose from six…so of course we decided to get two sets.
Service is fast and friendly – you can tell they enjoy working there. They provide a summary of the components of the dessert when its brought to the table, but honestly it’s pretty hard to concentrate when there are these amazing dishes in front of you.
The pineapple verrine was the first to come out, and the flavours were very aromatic as there were many spices involved. There was a layer of poached pineapple at the bottom, then pink peppercorn jelly, rum soaked strawberries, vanilla cremeux, coconut and lemongrass foam. The flavours were very unique, and quite subtle. Though, this was my least favourite dessert overall.
Pretty as a picture covered in chestnut. The main component was a chestnut ice cream nestled in feuilletine – a crispy, wafer-type component, with chestnut puree piped over it. It was placed over a blackberry smear, and dotted with meringues. The blackberry added a welcome tartness to the richness of the chestnut.
This was a luxury tarte tatin. I’m personally quite a fan of the regular caramelised apple and puff pastry version.The preparation that went into this must have been amazing – based on the amount of apple layers involved. One complaint is that it was actually quite difficult to eat, which was a shame given the careful plating. The ginger base was extremely difficult to cut into, and the apple layers didn’t cut nicely, but instead slid off each other. There were dots of ginger and apple puree, and a vanilla ice cream created a nice balance.
This was really refreshing and tropical – coconut and lemongrass foam on the side, and a kalamansi sorbet inside the choux pastry. The white chocolate added another layer of sweetness along with the fruit.
Perhaps the most traditional flavour combination on offer, and the most unique presentation-wise in my opinion. The stem of the mushroom was a toasted meringue (rather unremarkable, but creates an impressive visual). The top of the mushroom was a lychee and raspberry sorbet, a feat of balance, and at the base were lychee and rosewater spheres, and raspberry and rosewater pannacotta. If I had to describe it, I would say “girly”.
Definitely saving the prettiest for last. At the base was a chocolate soil, then a vanilla and honey ice cream incased in a chocolate shell. On top were basil and white chocolate cremeaux spheres, which also had a hint of lime. I don’t know about the olive oil though, I probably wasn’t paying enough attention to notice it. All topped with edible (?) flowers.
The desserts come out really fast – so our small table was quite crowded. Ordinarily, fast service is welcomed, but it also becomes a problem when gelato melts faster than you can eat it.
In essence, an entirely amazing and enjoyable night.
Om Nom also has additional desserts that aren’t available as the degustation. They also serve breakfast and high tea on Sundays.
If you have a sweet tooth, or generally love dessert, I highly recommend trying this out. No regrets!
Om Nom | Adelphi Hotel | Melbourne
187 Flinders Lane
Melbourne VIC 3000
Phone | 03 8080 8827
Website | http://www.adelphi.com.au/hm_features01.shtml (the menu on the website seems to be outdated)