The Millionaires Sundae

At Gibney in Perth, Head Pastry Chef Richard Dormer has brought together exceptional ingredients to create a truly memorable dessert called the Millionaires Sundae.

House-made gelato, crafted from Bannister Downs milk and cream and infused for 24 hours with Norohy Madagascan vanilla, is churned daily for a silky, light texture. The dish is finished with Great Southern Groves ‘Prima’ Extra Virgin Olive Oil, our limited release, olio nuovo.

The final touch is Oscietra caviar from Anna Dutch, spooned tableside with a sprinkle of salt and a generous drizzle of olive oil. Our premium Australian EVOO elevating this decadent dessert.

Photo: Gibney Perth

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