Koi Dessert Bar

Why Koi Dessert Bar is all it’s cracked-up to be

Lacking in the Sydney culinary offering was a dedicated dessert bar, that served some of the world’s most-loved flavours in a super stylish setting.

Enter Koi Dessert Bar, which does all that and takes the city’s burgeoning demands for the sweet stuff well within its stride.

It started a while back under the inspiration of ex-TV chef Reynold Poernomo who noticed a gap in the restaurant offering of a city as big as Sydney and so decided it needed a bit of sweetening-up.

We had a chat with him about all things Koi, dessert and what makes it good!

Why dessert?  

Dessert because its more versatile, technical, and more of a challenge. 

Koi has quickly carved itself a name in the Sydney restaurant and cafe scene. Did you think it would be as successful as it is?

No, I did not. However, I still believe there’s more room for success.

What sets Koi apart from other dessert shops? 

We have an offering of cafe style patisseries, as well as a sit down dining experience upstairs. 

Koi Dessert bar lemon

What on the Koi menu makes the venue so special? 

Our Moss, my signature dessert. The Moss consist of a pistachio mousse, filled with a caramel gel center, coated with white chocolate matcha, apple sorbet, pistachio sponge, lime yogurt, dulce cremeux, and apple blossom jelly.   

How did the concept for a dessert bar come into your mind? 

My brother Ronald and I have always had an idea of a dessert bar for quite some time now, and it was definitely lacking in the Sydney food scene.  

Plans to expand to other cities?  

We have a couple of ideas in mind, but its still too early to tell.

Koi Dessert Bar moss dessert

James Banham
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James Banham

Editor at THE F
James Banham is an Australian lifestyle, fashion and entertainment journalist. His writing can be found on these many topics and more in print and online publications around the country.
James Banham
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