After my last visit to Bacco Pasticceria left me empty handed, I was determined to go early enough this time to grab some sugar-laden sweets for myself! I headed up to Chifley Plaza with my mum for an early lunch and we just managed to grab a table before lunch rush-hour.
Bacco Pasticceria serves mainly salads and panini for lunch, so we ordered one of each to share. The Misticanza salad was a nice mix of greens, cucumber, Roma tomatoes, spanish onion, feta, olives and pieces of eye fillet, served with a slice of bread. Although the beef looked tough and dry, it was surprisingly tender and the aged Balsamic vinegar dressing ensured that it wasn’t dry at all.
I chose the Pollo Marinato panini which had marinated chicken with rocket, Roma tomato, gaucamole and aioli. Their panini are made fresh at the counter for you which meant that the bread was still soft, fluffy and un-soggy from the filling. You also have a choice of having white bread, brown bread or a wrap.
The panini was quite large and loaded with fillings so it was a bit difficult to eat – I ended up deconstructing it and eating the chicken and salad with a knife and fork whilst taking bites of bread in between! The salad filling was very fresh and the chicken was moist, especially with the guacamole and aioli as well.
But this is what I was really here for: dessert! Their glass cabinet is full of sweet goodies like fruit tarts, lemon meringue pies, eclairs and cakes all of which are beautifully constructed and delicious-looking. They don’t usually have prices on the pastries and cakes but when I went most of them were $6 each except for some of the smaller items like the cannoli which were $3.50.
I took home a mango and blueberry tart which had a dark, very crispy pastry. It reminded me somewhat of Bourke St Bakery’s pastry although not quite as earth-shatteringly crunchy. The inside of the tart was a creamy custard and the fresh mango slices and blueberries paired well with the sweet custard. The toffee shard was also a nice crunchy addition to the tart.
The concorde was a tower of chocolate and hazelnut goodness. If you love meringue and mousse then this dessert is definitely for you! A cylinder of chocolate mousse on a meringue base is encased around the fortress of hazelnut meringue batons, and topped with crushed meringue pieces and cocoa powder.
The chocolate mousse is incredibly rich and although the light meringue pieces offset the dense mousse interior, it does get quite heavy and rich once you’re halfway through the cake! I recommend you share this with at least one other person, although Sir D and I struggled to finish this off, even though it was absolutely heavenly. I’ll be sure to go back to try more of their desserts in future!
Ground floor, Chifley Plaza
2 Chifley Square
Sydney NSW 2000
Ph: +61 2 9223 9552
Open Monday to Friday, 7am-5pm
Wine Bar and Ristorante open Monday to Friday, 12pm-10.30pm