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Keystone Group launches new desserts

Scott Bolles
Scott Bolles

Made for sharing: The Stone Rose dessert.
Made for sharing: The Stone Rose dessert.Supplied

Vincent Gadan admits his desserts for the Keystone Group are created with social media in mind as much as taste. Visually arresting, they'll be rolled out in coming weeks with hopes that the images will fill the social media ether.

Gadan has created individually tailored pieces of eye candy for each of the company's venues.

He has morphed his interpretation of tiramisu with a bomb for the Rook, on York Street in the city, and the 'grungy' Stone Rose for the Newtown Hotel.

Gadan, who has 41 and Guillaume at Bennelong on his CV, says he'll be using exactly the same quality ingredients in his role as Keystone's executive pastry chef. "The Stone Rose has Belgian chocolate in it," he says.

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Keystone director Anthony Prior says the group is keen to put more focus on pastry and desserts. It isn't the only change for Keystone, as its Gazebo Wine Garden is set to close late April for a makeover. "It's growing up," Prior says.

Expect more emphasis on the food and a possible dropping of ''wine garden'' from its name.

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Scott BollesScott Bolles writes the weekly Short Black column in Good Food.

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