A dessert date at Milse

By Nici Wickes

Valrhona caramelia chocolate parfait with summer berries. Photo / Babiche Martens.
Valrhona caramelia chocolate parfait with summer berries. Photo / Babiche Martens.

They say the only way to make the sweetest things in life even sweeter is to share them with loved ones. Brian Campbell, master patissier of Milse, the gorgeous, dedicated dessert restaurant and champagne bar in Britomart, admits that diners cannot resist sharing his sweet temptations.

"Whether it's a couple on a romantic date or a group, there's always an awful lot of plate swapping that goes on so that everyone gets to try each different dessert."

His beautifully crafted creations, like this ring of smooth Valrhona caramelia chocolate parfait with summer berries, blueberry meringues and lemon verbena sorbet (pictured), prove irresistible, it seems.

Milse is equal parts patisserie and restaurant. Walking down the narrow passageway lined with exquisite pastries, cakes and frozen desserts into the dining room is a trail of temptation.

The design, with its lattice-work interior, is extraordinary and it manages to be both intimate and relaxed, which Campbell puts down to it being "slightly noisy and there's always plenty going on in the kitchen to look at, which creates a sociable atmosphere that gets rid of any awkwardness of a first date".

"A visit to Milse is like floating away on the best bubble ever."

• Milse, 27 Tyler St, Britomart, ph (09) 215 8896.


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