Overview
Previously known for his work at The French Café, Bracu and Milse, Brian Campbell has opened the doors to new dessert eatery, Miann (meaning 'to desire' in Scottish Gaelic). And by no surprise, the opening was well worth the wait. The Fort Street locale creates an intimate setting, whereby your gaze is immediately drawn to the cabinetry out front, brightly lit and filled with delights of all forms. From the gelato sticks and macarons, to the exquisite mousse gateaux, the detailing and precision in which everything is made makes the decision process a taxing affair.
Miann was designed to be the place to go for dessert in the city, with the draw card not only being the outstanding delights on offer but as a place to meet up with people. Campbell wants Miann to be the new place to hang out with friends whilst enjoying his delicious desserts. The array of tables and open view windows certainly assist his vision. The elegant dark walls, light wood furnishings and Peter Collis light fixtures are a sophisticated and fitting setting for the fare on offer.
As impractical as it sounds, it can only be recommended that you try everything in sight. Some of the tables may not be very large but they can hold a multitude of dishes – trust us. The mango and coconut gelato stick dipped in white chocolate is a must try. The flavours are intense and refreshing while the white chocolate coating makes it that much more decadent. Ask your server, they will say this is their favourite too.
Sandwiched between two large chocolate macaron discs came an orb of dark chocolate and tonka bean gelato with thick salted caramel and salted caramel gelato. Carving into the gelato stack to find a core of thick and chewy caramel was delightful. The array of textures makes this ice cream sandwich one to be remembered.
The mousse gateaux offers a lighter option for the palate. The raspberry mousse with a matcha green tea whip atop a pistachio shortbread was a light and airy change of pace. The matcha centre and raspberry coating is a flavour combination to wrap your tongue around, perfect in the lead up to summer.
If in need of another chocolate fix but crave the lighter texture of a mousse, then Miann’s take on the Aero is the gateaux for you. Appearing as a dark chocolate mousse on top of a chocolate honeycomb base, I thought it to be just another chocolate dish, until my spoon found the passionfruit filling. The tart contrast and flavour explosion of the passionfruit is the reason this was the clear favourite.
The à la carte menu features four options that will change every week, and the breakfast menu is set to launch shortly - both decent reasons for frequent visits. Also available are trays of perfect macarons and bags of handmade chocolates so that you can enjoy Miann even when not in town. Whether in need of a quick fix or a lingering experience, Miann is the place to be to finish of your evening’s dining experience.