It’s been almost two years to the day since my last visit to Astonish. The place seemed to be a bit more organised and I could see that the old novels were still retained. The dessert menu has been revamped and somewhat simplified with only 6 main items to choose from. To balance this, they’ve introduced a fondue, waffles, and a cheese and wine selection.

I ordered the New York Cheesecake with House-Made Mandarin Marmalade. Presentation was slightly below average with the cheesecake slice not being perfectly cut. As far as I am aware, New York cheesecakes are usually baked with a thick firm texture. This one was more soft and delicate, and the base was nice and crumbly. The cheesecake had a subtle sweetness, however, it was over powered the tart mandarin marmalade. The candied peanut and corn flakes added a nice crunchy texture, and the mango sorbet was light and refreshing.

The Coconut Creme Brulee was nicely presented. The shards of coconut were slightly charred and topped off with a yoghurt sorbet. The custard was smooth and delicate with a subtle sweetness, which was complemented by the light refreshing sorbet.

The staff were friendly and the service was good. The atmosphere was relaxed and the pricing was typical of your specialist dessert bar. The New York Cheesecake set me back $13.50 while the Coconut Creme Brulee was $12.

The New York Cheesecake was far from the best I’ve had. I also felt their main dessert menu lacked the creativity that it once had.

WHERE: 393 King William St, Adelaide