With Melbourne’s evenings finally growing longer, Mörk is launching its first dedicated dessert night, to be held every Friday in October - a four-course menu of chocolate experiments exploring the textures and dynamic flavours of high-end specialty cacao. Head pastry chef Kate Robertson (formerly of London’s iconic St. John, The Clove Club, and most recently head pastry chef at Cutler & Co.) will be overseeing the nightly menu of delicious cacao-based creations.
Among the creations on offer will be a plated course that showcases the versatility of native Australian ingredients, as well as a stunning course built around the unique and incredibly complex Itakuja, a ground-breaking double- fermented Brazilian chocolate made with passionfruit pulp.
With only 18 seats per service, tickets will sell out very quickly. Tickets are $45, and reservations open Friday September 22nd at midday.