Friday, August 2, 2013

The Carillon Debuts New Dessert Menu with Digestif Pairings


New Dessert Menu Features Unique Digestif Pairings

The Carillon and Chef Plinio Sandalio introduce a new, modern spin on desserts with a menu that features unique ingredients and digestif parings that are handcrafted and designed to compliment each dessert. The Carillon is set to get a little sweeter early next week with the launch of the new menu that features ingredients including pea custard, bacon brittle and salted butter ice cream and pairings such as Feta Cheesecake with Watermelon Eau de Vie.

The Carillon’s unique dessert menu also includes desserts and digestifs such as Olive Oil Sponge with pea custard, bacon brittle, mint sorbet and mascarpone served with Amaro Braulio; Corn Fritters with salted butter ice cream, spiced lime curd and cotija crumbles served with Bacon Moonshine; Orgeat Panna Cotta with peach butter, angostura granite, granola and cinnamon tuile served with Peach Old Fashioned; and Chocolate and Banana Terrine with cashew dacquoise and coconut custard served with Corpse Reviver #1.

Before landing at The Carillon as pastry chef, Sandalio has worked in a variety of kitchens including Congress and Noe. Sandalio is a James Beard Award Nominee and StarChefs Rising Star award-winner, and specializes in creating a sweet and savory experience in his desserts.

The Carillon is open for breakfast from 6:30am to 10:00am on Monday to Friday and 7:00am to 11:00am on Saturday and Saturday, and for dinner from 5:30pm to 10:00pm on Tuesday to Saturday. The Carillon’s lunch menu is reserved for faculty and staff of The University of Texas. For more information on The Carillon, please visit and follow on Facebook @TheCarillonRestaurant and on Twitter @CarillonAustin.

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