One of my favourite dessert flavours is black sesame, so when I found out Qube on Bay was bringing back their Black Sesame French toast, I was super keen to try.
The location, just a short walk across from Broadway shopping centre, has left me wishing that it had opened just a couple of years earlier when I was still in uni. I’m guessing it probably gets quite busy during the uni semester, but on Saturday afternoon it’s not nearly as packed as I had imagined.
We get our dose of black sesame first in the black sesame milk shake, with a fragrant black sesame taste that’s not too heavy.
For a more summery refreshing drink, there’s also the tropical frappe which is an icy blend of pineapple, mango and passionfruit.
But the real reason we’re here is for the Black Sesame French Toast, and just look at the photo – it doesn’t disappoint at all. The presentation is on point, a thick brioche toast topped with two scoops of black sesame ice cream and an impressively beautiful array of berries, flowers, dragonfruit and nuts. And a black sesame drizzle to finish it off, of course. And it’s not just a looker either, the french toast surprisingly crisp and fluffy, and a good balance of sweetness from the toppings.
Well worth the trek to Broadway, even if you don’t live/study in the area.
The great presentation is obviously not just reserved for the French Toast, as our Seared Tuna Bowl is also clearly a work of art. There’s plenty of flavours to keep your interest here, from the tuna tataki to the avocado,red radish, snow pea sprouts, furikake, lotus root chips and soft boiled egg. But it’s the flavours from the yuzu sesame soy dressing and sweet chilli dressing that we love the most, and bring the dish together.
We also find the yuzu flavour in the yuzu hollandaise that blankets the Qube Benedict, although it’s much more subtle here. Qube’s benedict is an impressively tall stack of poached eggs, hash croquette, broccolini and smoked salmon upon the familiar fluffy brioche that we found in the French toast. It’s refreshingly different, and we’re particularly fond of the croquette.