After 10 years at its downtown Auckland, Commerce Street location, Café Hanoi has moved next door to 27 Galway Street. The access is via the new Britomart Hotel laneway and its kitchen has added sugar and spice to the menu with the hire of award-winning patisserie chef, Zoe Wong. 

Wong, who most recently worked as patisserie chef de partie at Milse in Britomart, has collaborated with executive chef Nathan Houpapa to develop a new dessert menu. The symphony of sweets marries traditional French and Vietnamese flavours and ingredients.

Mamm – gozh.

There’s a dark chocolate cake served with chocolate oolong tea ganache, cacao nib crumb and hazelnut ice cream; warm apple frangipani tart with vanilla custard and ice cream; hot soy milk doughnuts with cinnamon sugar and salted caramel sauce; and a white chocolate bombe with lime sponge, lemon curd, orange sorbet and gingerbread crumbs.

Verrine of Crème Caramel.

French pastries including macarons, eclairs and truffles are also available. Café Hanoi say flavours will change regularly but the current temptations include coffee and cardamom eclairs, earl grey and marou chocolate truffles, lemon curd macarons, and palmiers.

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