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Editorial Review

Reviewed in Dec/Jan '06/'07 Issue of Ciao!

For a day of visual delights, visit the Rodin exhibit at the Winnipeg Art Gallery, then marvel at some additional sculptural masterpieces housed behind this iconic building at Dessert Sinsations Cafe. Luckily, the works of art in this cheerfully decorated spot are entirely of the edible sort.

Multi-layered and intricately decorated cakes and sumptuous baking adorns the display case, showcasing the talents of owner and pastry chef extraordinaire Barbara O’Hara. She and her team of 36 specialize in rolled fondant and advanced sugar work. They are known for designing and creating beautiful wedding cakes. Husband Richard is also on hand, a former chef with The Keg. Large windows let in plenty of natural light during the day, which complements the modern papaya and indigo coloured walls and the vibrantly presented food.

The large after-dinner clientele means it is not unusual for customers to line up for tables late into the evening on weekend nights, when the restaurant is open to midnight.

The creative menu offers a variety of unique options. The Captain Waldorf sandwich is a combination of creamy goat cheese, crunchy, slightly tart green apples and chewy walnuts. Aztec chocolate chicken wrap and sunflower hummus and artichoke dips served with flatbread are both original twists on items offered elsewhere. The rice paper wrap is not as piquant as anticipated, however it offers an interesting combination of salty, sweet and savoury. Peanuts and drizzled chocolate sauce lead a fusion of several distinct flavours.

Sunflower hummus blends the usual garlic and chick peas with nutty sunflower seeds and oil. Intensely cheesy, the warm artichoke dip is an addictively rich treat, with a strong and full aroma. The “staff favourite” entrée of puff pastry wrapped beef with portobello and button mushrooms, served with grilled asparagus and tomato is a good choice. A more sophisticated cousin to the traditional tortiere, it is rich and moist, with well-balanced seasoning and juicy mushrooms. Lemon linguine with breaded chicken breast and ginger carrots in a cream-based sauce has just enough lemon to distinguish it from a typical Alfredo sauce. With the exception of a slight preponderance of ginger, it is a nicely balanced dish.

Along with the exceptional sugar-laden desserts for which the restaurant is known, many diabetic cakes and desserts are also available.

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