The Poernomo brothers Chippendale venue KOI Dessert Bar has rebranded as KOI Dessert Bar & Dining.
The venue has reintroduced a degustation menu which will revolve according to the seasons.
The autumn menu revolves around Indonesian influences with menu items including pumpkin balls with rendang, yoghurt espuma, pumpkin seeds and confetti coriander and braised rib with sambal, lime, blistered garlic shoots, pumpkin puree and pumpkin leaf.
Dessert options include Umeshu bergamot gel with spherified lychee, tapioca pearl and shiso and black sesame, BBQ pineapple, coconut, yuzu and charcoal meringue.
The venue has also been tweaked, reducing the capacity from 60 seats to 36 seats.
