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  • This is performance dessert: sit at the bar to watch the delicate menu items come to life, the chefs using unusual tools and even tweezers to make sure everything has perfect presentation, then try to have the heart to eat the art. The $20 pre-fixe includes an amuse-bouche palate cleanser, your choice of main dessert, and ends with petit-fours you can customize by flavor and filling. Amuse was a flavorful pineapple sorbet topped with lychee jelly. The CARIB is visually stunning, served in a wine glass covered with a candy lid that is melted with heated fruit sauce as it is served falling into the glass to mix with the other ingredients prior to eating: fruits, custard, caramelized banana, and mango jelly combine harmoniously. By far one of the more unique desserts I've tried. The MT. FUJI is a delicate sponge cake with custard, topped with delicate ribbons of coffee-flavored cream and shards of chocolate. This dessert was more in line with what I look for in desserts, and seems to be a safer menu option. Other options are the STELLA (strawberry tiramisu), the RED ROCK (raspberry lava cake), and the BATON (pistachio cream in chocolate tube). The PETIT FOURS, similar to profitroles, available in customized flavor fillings and jellies. Raspberry and black currant was a good combination. Presentation even for this simple ending is beautiful, completed by a smear of citrus sauce and two house-made marshmallows. All of the desserts look amazing, and with the amount of business they get in the evening you are sure to see them all. Unique place to experience even if you're not a dessert person, definitely a place I'd suggest all locals go at least once for a sweet date night. It's like an intimate, made-to-order version of Extraordinary Desserts (in San Diego). PS: Don't leave without stopping by the bathroom!
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