Cake for Breakfast? YES PLEASE!

BRUNETTI, CARLTON: WOOOOW everytime I come here the sheer size of this dessert dreamland amazes me. The desserts just keep coming. You walk inside, graced by the presence of beautifully crafted cakes on each side, followed by petite creations for one self to enjoy, followed by a cafe for hot drinks, then pastries, then MORE CAKES, and of course, the one dessert every Italian place must have, gelato.

Having checked it out the night before, we made the decision to have the Brunetti cakes for breakfast.. HAHAHAHHA that’s right. So after much consternation, we settled on two cakes each that just happened to provide us with the best complement of colours for photos – two chocolate based and two fruit based cakes.

Dolce Amore (Coconut Sponge filled with Strawberry Confit, Strawberry Cream topped with Light Red Velvet) – $8.0


Actually the most visually appealing dessert I’ve ever seen

The good fat: AHHHHHHH the most visually attractive dessert I have ever seen! especially with the creative added component of a plastic confit dispenser. Super soft cake balanced with subtle coconut and strawberry flavours. The green coloured white chocolate on top was a creative touch. The coconut sponge was very soft. Strawberry confit is a very flavoursome, punchy sauce that gives the added element of hands on fun as you get to squish the pipette and watch it ooze from the side of the cake.

The bad fat: the coconut sponge itself doesn’t have much flavour to it and the strawberry cream with velvet kind of mushes together so the flavours are hard to distinguish and a bit bland without the confit.

Fat-o-meter: 3.5/5

Aurelie  (Mango Cheesecake with Lime Biscuit) – $7.5


Don’t be fooled by the name of this cake!

The good fat: Nice, light cake with mango flavouring inside the dome cake as well as layering the top of it. The lime biscuit was quite subtle but crunchy. Overall, a very fruity and refreshing cake that wasn’t too sweet and have a very lovely, soft and mousse-like texture.

The bad fat: probably should re-label as something along the lines of “lime cheesecake with mango surprise” as the majority of the dome consisted of lime flavoured cheesecake, with mango sauce only as the inside, separate to the cheesecake substance.

Fat-o-meter: 4/5

Royale (Almond Sponge with Feuilleutine Praline Biscuit topped with Dark Chocolate Mousse) – $6.9


Can anyone figure out what the yellow drops are?

The good fat: dark chocolate mousse was thick and flavoursome and the feuilleutine praline biscuit was nice and crunchy. The almond sponge was a very necessary element to detract from the sweetness of the mousse.

The bad fat: mousse got quite sickeningly sweet towards the end as it was very rich. I would’ve liked either more almond sponge, or for it to have a stronger almond, nutty and earthy flavour to balance out the mousse. Probably opt for the small sample ($2.5). Also I think the top gold drops are edible gold but they have a strange aftertaste.

Fat-o-meter: 3.5/5

Ricotta and Nutella Cheesecake (Baked Cheesecake with a Shortbread Base, Ricotta Cheese, Chocolate Sponge and Nutella) – $7.5


This little slice of heaven won gold at the Australian Food Awards!

The good fat: Perfectly balanced layers of alternating cheesecake, nutella and chocolate sponge. This is quite a light cheesecake and the ricotta undercuts the overall sweetness perfectly. I was really happy with the thinness of the nutella at the top and embedded in the flavours of the sponge that added a jab of sweetness with the mellow cheesiness of the cake. Shortbread base was simply yum!

The bad fat: the dark chocolate swirl part on top was very, very sweet and rich especially as you reach it only towards the end of the cake. They could probably use less of it or add a small piece of fruit to garnish just to slightly undercut the richness of the dark chocolate.

Fat-o-meter: 4.5/5

Pistachio Eclair (A choux pastry filled with salted pistachio chantilly cream, topped with pistachio glaze) – $2.8


It tastes EVEN better than it looks

The good fat: I got sample sizes for both the pistachio eclair and New York baked cheesecake and there is really nothing to criticise about either. The choux pastry was soft and airy, with a perfect balance of the sweetness from the pistachio glaze, nuttiness of the small pistachio pieces on top, and the fresh, lightness of the chantilly cream bursting from inside. The New York baked cheesecake was a lovely sample of just a classic cheesecake, full of a rich, cheesy sweetness and a crunchy biscuit base. ABSOLUTE DELIGHTS! I would highly recommend getting small sample sizes to try a variety of everything without being overpowered by sweet sugaryness.

Fat-o-meter: 4/5



FAT-O-METER: 4.5/5

Brunetti Menu, Reviews, Photos, Location and Info - Zomato

5 thoughts on “Cake for Breakfast? YES PLEASE!

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