Brisbane's most unexpected desserts

Brisbane’s most unexpected desserts

Stick a dessert spoon in us - these post-dinner meals are both weird and wonderful!

If you’re currently exploring the idea of stepping out of your comfort zone, we’ve got just the thing for you! These unexpectedly delicious desserts will have you push your taste bud boundaries and make you feel like you’re accomplishing your New Year’s resolutions all from the comfort of a dining table. 

Carrot ice cream | Gerard’s Bistro | Fortitude Valley 

As far as unusual desserts go, Gerard’s Bistro’s carrot, molasses and saj bread ice cream with fennel pollen takes home the winning title. Being nothing short of exquisite, this exotic dessert is a Middle-Eastern inspired fare that will transport you half a world away.  

Black garlic bread | Gauge | South Brisbane 

If you’re a firm believer in eating dessert before dinner, then look no further than Gauge. Pushing the norms at every bite, their black garlic bread with brown butter and burnt vanilla will have you engaging in long debates as to whether it is savoury or sweet. Either way, it is set to satisfy your taste buds at any time of the day. 

Elements of green curry | Same Same | Fortitude Valley 

The spiritual successor of LongTime, Same Same has filled our hearts and bellies with joy since its opening in late 2019. Bringing you the undeniably delicious flavours of Thai cuisine from entrée to dessert, their Elements of Green Curry parfait will have you fighting over the last mouthful. Dip your spoon into flavours of lime and coconut, paired with rice puffs and lime curd. Curry for dessert? It’s a yes from us. 

Cherry and Sichuan | Signature | South Bank

Combine everyone’s favourite fruit of summer with Sichuan spice and what do you get? One of the most surprising and satisfying desserts around! The cherry and Sichuan spice dessert at Emporium Hotel’s Signature restaurant features cherry clafoutis, Sichuan crumb, fresh cherries and Sichuan fior di latte, and makes for a memorable end to your meal.


Make this year your most adventurous one yet, one dessert at a time. 

Words by Charlotte Ranaivoharison