You can get a Dubai chocolate pudding in Cardiff and it looks immense
The decadent chocolate dessert is available in the restaurant for a limited time
There is a new chocolatey dessert to try in Cardiff
(Image: The Ivy )
As summer arrives, popular restaurant The Ivy has launched a new decadent Dubai-inspired chocolate bombe dessert. The limited edition dessert is a twist on its iconic The Ivy Chocolate Bombe dessert, crafted with the viral Dubai chocolate flavours.
The Dubai Chocolate Bombe features a nutty blend of Kataifi pastry, white chocolate, and pistachio encased in a smooth and luxurious gold-leafed milk chocolate dome topped with a scoop of dark chocolate ice cream.
Served on a bed of fluffy pistachio foam, the dessert is covered in a sprinkle of pistachio nuts and served with a creamy hot white chocolate sauce.
The dessert is only available in The Ivy in Cardiff until Sunday, June 29.
Sean Burbidge, executive chef at The Ivy Collection said: "This summer, with temperatures rising high, we wanted to transport our guests to Dubai with a twist on our well-loved The Ivy Chocolate Bombe dessert.
"Not only has the flavour profile proved to be popular in recent months, the unique flavour and texture combination of pistachio, creamy chocolate, and kataifi pastry, complete with some luxurious gold leaf, makes a beautifully delicious dessert.
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"Plus, the cooling dark chocolate makes it a perfect summer end-of-meal treat."
Elsewhere in Cardiff a new restaurant will soon be popping up in the city centre, and it will be opening its doors to patrons on Friday, June 27.
In just a couple of days, the minds behind the iconic Cardiff food and drink establishments Matsudai Ramen, Penny, Thomas, Poca, and Nook will be launching Nomad (not to be confused with Swansea's Nomad Bar and Kitchen), in the Castle Quarter in the centre of Cardiff.
It will be taking over the previous Terra Mare premises at 28 High Street.
It will be serving cocktails and nibbles, along with sharing hand-rolled pasta and flatbreads.
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The menu will change monthly, featuring seasonal small plates.
Offerings include white and brown crab Caesar with anchovy and bottarga, dino beef short ribs with hazelnut and horseradish, and a hefty 650g dry-aged pork chop with cider and mustard jus. You can read more, here.
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