Created by Chef Shannah Primiano, Bambola’s desserts find inspiration in Sweetmeats, an affectionate term to describe the sweet confectionery bites found across the trade routes that ignite our imagination at Bambola. From East to West, our Sweetmeats highlight the lineages of fruits, nuts, teas, grains and traded goods that connected these civilizations.
DAIRY (D) EGGS (E) FISH (F) GLUTEN (G) PEANUTS (N) SESAME (Sm) SHELLFISH (Sf) SOY (S) PLANT BASED (Pb) TREE NUTS (Tn)
Chinese Five Spice, Pistachio Ice Cream, Peach, Hibiscus Honey, Whipped Greek Yogurt (Tn, D, E, G)
Gold Phyllo “Paper”, Lapsang Souchong Syrup, Mulberry & Grilled Eggplant Jam, Pomegranate Molasses Nougat Glacé, Goat Cheese (G, D, E)
Indian Kolam Rice, Goat Milk Pudding, Soy Sauce Ice Cream, Tahini Cremeux, Fig Leaf, Yuzu Candied Chow Mein Noodles, Asian Pear (G, D, E, S, Sm)
Roasted Apple & Apricot Fried Wontons, Licorice Root - Mahlab Ice Cream, Sugar Walnuts, Oregano, Fennel Powder (G, D, E, Tn)
Turkish Coffee Affogato
Dark Chocolate Sorbet, Coconut Whipped Cream, Tamarind & Fenugreek Toffee Sauce, Urfa Biber Chile (S, Pb)