Commune Group – the powerhouse collective behind Melbourne dining venues Tokyo Tina, Firebird, Hannoi Hannah and New Quarter – has made its first-ever appointment of a pastry consultant.

Enza Soto, who has been chosen for the role, comes with a Michelin Star-studded CV and, more recently, appointments at Melbourne institutions Baker D. Chirico, Brae and Bibelot.

In her new position as pastry consultant, Soto will advise on menus across all of the Commune Group properties.

Already, the menu at Firebird has seen an update following the appointment. Soto has so far introduced to the dessert menu a citrus tart with lime, kaffir and pandan cream; salted burnt caramel custard with white-chocolate chantilly; and coconut sago with mango sorbet, caramelised pineapple and sesame tuile.

Soto will continue to contribute her dessert creations across the restaurants as she spends time in each kitchen over the coming months.