Saké’s signature Dragon Egg is coming back to Brisbane, and it’s getting a new look for summer.

Aside from a brief sojourn to Brisbane for Easter, Saké’s Dragon Egg is usually only available at their Sydney restaurants in The Rocks and Double Bay.

Now the labour-intensive (but exquisite) dessert is coming back to town, and it’s been re-created with summery ingredients and flavours.

The limited-edition summer dessert is comprised of a delicately thin Opalys White Chocolate Valrhona shell that contains a thin sponge base, followed by a layer of almond crunch praline cream, topped with mandarin mousse.

The egg sits on a bed of almond crumble, with scatterings of crystalised ginger and fresh raspberries.

The idea is that the nuttiness of the almond crunch praline cream works in harmony with the slightly acidic mandarin mousse, the gentle tartness of the raspberries, and the sweetness of the crystalised ginger.

The Dragon Egg is delivered to the table and served under a pouring of liquid nitrogen, which makes it brittle enough to break open with a spoon in a spectacular display of white chocolate deliciousness.

From December 1, any guest who orders any set menu at Saké Eagle Street Pier (45 Eagle Street, Brisbane City) will finish their meal with a delicious Dragon Egg!

To make a booking, visit or call (07) 3015 0557.