This Easter, Melbourne’s dining scene is getting a show-stopping collaboration that blends Japanese flair with irresistible sweetness. Modern Japanese hotspot Mr. Miyagi has joined forces with viral bakery sensation The Cake Club to create the Miso Choc Oreo Tart—a limited-edition dessert available exclusively at the Windsor restaurant from April 15-20.
The indulgent creation starts with The Cake Club’s signature Oreo cookie base, reimagined as a tart shell for the first time.
“It’s filled with a miso-infused chocolate centre and finished with a glossy chocolate ganache on top,” explains The Cake Club’s Kendyll Van De Ven. “The whole thing has this rich, layered feel that’s sweet, salty, smooth, and a little bit unexpected.”
Mr. Miyagi then elevates it further with black sesame honeycomb, vanilla bean yuzu ice cream, rhubarb sorbet, and a milk chocolate nest.
“We wanted to balance the savoury depth of miso with sweetness,” says The Cake Club’s Liv Glen. “The result is something special.”
At $23.50 (designed for two—but no judgement if you keep it all to yourself), this Easter special continues Mr. Miyagi’s tradition of playful holiday desserts following their viral Crème Egg creation.
“We love supporting local businesses like Liv and Kendyll, who make some of Melbourne’s best cakes,” says Mr Miyagi’s founder Kristian Klein.
With just six days to try this mashup of Japanese flavors and premium patisserie, bookings are strongly recommended. The tart joins Mr. Miyagi’s regular menu of modern Japanese dishes and cocktails during Easter week—including Good Friday service.
For more:
Mr. Miyagi: www.mrmiyagi.com.au | @mrmiyagimelbourne
The Cake Club: https://thecakeclub.co/
