MELBOURNE | Sucrée Dessert & Wine Bar is a Essendon venue specialising in desserts, with a breakfast menu during the day, that traditions into a snack and grazing menu at night. I was recently invited in by owner/chef Elisha Kesici to check it out.
Elisha grew up wanting to become a chef, inspired by meals enjoyed at family gatherings, her grandmother’s Turkish cooking, and a love of sweets. Elisha worked under Christy Tania and Om Nom Dessert Bar while studying her Certificate IV in Patisserie at William Angliss. After graduating, she got a job working for Darren Purchase and Burch & Purchase Sweet Studio, followed by a pastry chef role at Vue De Monde.
Following a stint at Marnong Estate, Elisha decided it was time to take the plunge and open her own dessert shop. Sucrée, which opened earlier this year, is the result of that decision.
It’s a casual space, inside an old restaurant that Elisha and her family renovated themselves. Look to the shelf next to the kitchen, and you’ll see a tribute to Elisha’s brother Korey, who was tragically killed just as Elisha was about to open Sucrée. In the kitchen, you’ll find Elisha and her team whipping up an assortment of seasonal desserts, inspired by her creativity, and the creativity of her staff. You’ll also find Elisha’s family helping out from time-to-time.
The menu reflects Elisha’s experience in fine dining, as well as her Turkish heritage. ‘Apple To My Eye’ is a must-try twist on an apple pie. A white chocolate shell formed like a green apple, filled with brown butter mousse, apple compote, apple gel, served with cinnamon wafers. If you’re a Cherry Ripe fan like me, try the ‘Cherry On Top’. It’s a rich mix of coconut ice-cream, chocolate brownie, and cherry mousse, inspired by the chocolate bar, and the cravings for cherries that Elisha’s mum had while pregnant with her.
For Turkish treat, you can’t go past the the classic dessert, kunefe. A light and texturally complex mix of kadayif pastry and mozzarella, topped with pistachios, and dondurma (Turkish mastic ice-cream). It goes great with a cup of Turkish coffee.
On the non-dessert front, there’s a selection classic Melbourne brunch favourites, plus a few Turkish dishes on the menu during the day. The sucuk (Turkish sausage) and eggs, served with sourdough, are a must order. Also be sure to try my favourite, the menemen. It’s a traditional baked Turkish dish of eggs, tomato, green peppers, and spices, served with sourdough.
At night, it’s the dessert menu, with a selection of meze, flatbreads, and grazing platters. To drink, it’s coffee and tea, along with wine and cocktails, and other alcoholic and non-alcoholic options.
Sucrée Dessert & Wine Bar
20 Leake Street
Essendon
Victoria 3040
Australia
Telephone: 0493 553 148
E-mail: [email protected]
Website
Open
Tue: 8:00am to 2:30pm
Wed: 8:00am to 9:00pm
Thu – Sat: 8:00am to 11:00pm
Sun: 8:00am to 4:00pm