05 Aug Grub Sweet Set 2018 feat. Lux Bite
After a successful run last year, Sweet Set makes a return to Grub for 2018. Once again, some of Melbourne’s best bakers and pastry chefs are participating in a series of Sweet Sets every Sunday in August and September.
Each session involves four sweet offerings from the guest chef, as well as four savouries by Grub head chef Ben McMenamin. To go alongside the food is a glass of Puncheon Prosecco, plus either a pot of Impala + Peacock tea or Profile batch brew.
Savouries for our session paired include Beef Tartare with a strongly flavoured parmesan cream and cured egg yolk, and a tasty Chorizo sausage roll with preserved lemon and wood sorrel. Smoked Fish Pate comes on a prawn cracker, and cucumber provides some refreshment. The Blue Cheese Arancini is dense and creamy, and is teamed up with an interesting honey rosemary mayo.
The first of sweet line-up this year is Bernard Chu from LuxBite. LuxBite’s little morsels pack a punch in terms of flavour, from the incredibly creative and almost life-like Mandarin, to the dome-shaped and largely creamy and light Matcha. The highlight is the Truffle, a timely seasonal treat. Each dessert is also well balanced in both of flavour and texture, creating a desire to try more of LuxBite’s amazing desserts.
Multiple Sweet Set seatings are available each Sunday, but get in quick; last year’s events sold out and this year is shaping up to be the same.
Grub Sweet Set 2018 line up:
Sunday Aug 5: LuxBite – Bernard Chu
Sunday Aug 12: Miss Ladybird Cakes – Gina Tubb (non-vegan set) + Citizen Cacao – Georgie Castle (vegan set)
Sunday Aug 19: Fig & Salt – Cassandra Morris
Sunday Aug 26th: All Are Welcome – Boris Portnoy
Sunday Sept 2nd: Don’t Lose Your Temper – Anthony Hart and Michael Furness, Father’s Day
Sunday Sept 9th: Sticky Fingers Bakery – Hayley McKee
Sunday Sept 16th: Cobb Lane – Matt Forbes
Sunday Sept 23rd: Bibelot – Andrea Reiss
Sunday Sept 30th: Pierrick Boyer
Disclaimer: I was invited to Grub Sweet Set as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time