Fusing our two favourite things, dessert and luxe beauty products, Guerlain and Sydney’s waterfront restaurant Catalina Rose Bay have released a sweet collaboration – a limited edtion dessert inspired by the iconic Guerlain Météorites Base Perfecting Pearls.

Head Pastry Chef Berny Osorio is the brain behind the edible beauty. Famous for sweet treats and his craftiness with seasonal fruits he has created the Pomegranate and Campari Panna Cotta with Crisp Strawberry Pearls, Tapioca and White Peach Sorbet. We know… wow.

The dessert will be available from Catalina Rose Bay for 4 weeks from Thursday 26th October priced at $25. The first 300 customers will also receive a miniature Météorites Base Perfecting Pearls for a truly decadent dessert experience.

Just when we thought being a beauty lover couldn’t get any sweeter…

 

Story by Rikki Hodge-Smith

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