Eight presents outstanding cuisine from eight global kitchens, and every guest will have their favourites in the line-up, but if there's one language that's truly universal it has to be dessert! Eight's dessert kitchen offers unparalleled variety and quality: the cherry on top to a sensational meal.
Every child's (okay, and most adults') dream come true, the eye-catching chocolate fountain at Eight is a permanent fixture on the menu. Fear not the unlikely event of growing too used to this feature: the dessert kitchen regularly switches out the type of chocolate in the fountain, using milk, dark, white or strawberry or orange-infused chocolate, so you're likely to chance upon something a little different with each visit. And to dip into this glossy pool of chocolate, you can select fresh seasonal fruit, dates and prunes and of course, marshmallows.
Fans of creme brulee will have to judge for themselves the assertion that Eight's version is the best in town. As your spoon makes that crucial shattering of the thin brulee, it's met by a wonderfully smooth creme, the richness of this offset by the bittersweetness of the brulee. Cordis executive chef Volker Marecek explains that this recipe has been perfected over the nine years he has been working with the company and he works closely with his pastry chef to make sure every single one served lives up to his perfect standard.
Along with tarts, cakes and pastries almost too exquisite-looking to eat, it wouldn't be dessert without icecream. Eight aligns with an artisan chocolate company to create fun-filled custom flavours including popcorn, marshmallow, and, in the festive season, Christmas pudding.
In the quest to satisfy sweet cravings, Eight's dessert kitchen makes its way through 90kg of chocolate, more than 60kg of butter and some 1750 eggs. Each week Eight dishes up 1200 of its famous creme brulees. It's the perfect way to top off a night at the theatre or cinema, or treat a sweet-loving loved one.
