New beginnings are always very exciting. Brian Campbell recently left the narrow, honeycomb-walled sweet house, Milse, to start his own dessert pop-up all over town. I made it to the very first one last Monday at Meredith’s.
Each plate was delicately presented and visually appealing. You can expect no less from Brian with a CV as impressive as his (stalk here). The first dessert was Tonka Bean Vanilla Hyssop Panna Cotta served with strawberries, cherries and lemon curd. As you dig through the dish, the sourness from the lemon curd and the hint of hyssop in the panna cotta makes the dish surprisingly refreshing and delicious.
I wasn’t a big fan of the second course. A true beetroot supporter would enjoy this one but beetroot and I are not the best of friends. The beetroot mousse was topped with raspberries and yoghurt cake. On the side there were beetroot meringues, raspberry puree and a slice of fresh beetroot. I loved the freeze-dried meringues and fresh raspberry the most.
The third course was divine. The dish came out with a chocolate globe on top of a pile of chocolate soil and hidden inside was a very rich orange flavoured chocolate mousse. The soil was a mix of macadamia nuts, cacao nibs, chocolate coated rice puffs, mint leaves and chewy caramel nugget with a swirl of caramel. The combination was one crunchy gooey mess.
Now most people would stop here, but you know, it’s all or nothing. So to end the night we finished off with a plum dish. Sour plums were accompanied with sweet sable breton. The popcorn though was a little stale.
There are positive and negative things about pop-ups. They’re of course exciting and mysterious, and due to the limited time only feature, they induce high levels of FOMO aka fear of missing out. The downside is the set menu which cannot be catered to any dietary requirements. You can keep up with the news on where the next pop-up is on Instagram @briancampbell80.