Swimming in the classic Bather's Pavillion

We have revisited many past DDT favourites. Adriano Zumbo, La Renaissance/Baroque, Blackstar Bakery, Bourke St Bakery, but for some reason despite having had one of the most amazing dessert memories, we never revisited Bathers on a DDT event. That said, I'd returned many other times, where I'd enjoyed more than just their delectable sweets.

It's the middle of winter. Of course it made sense to be at the beach. Today, if it weren't for the chill in the shades, it would be hard to believe it was a winter's day. Blue sky, mild breeze, bikinis and board shorts on the beach, sun baking (thankfully no budgie smugglers in our field of view). The day could not have been more perfect.

Our plan of attack was to start with the breakfast menu items at 11, leisurely finish our breakfast and move straight on to desserts on the lunch menu after 12. Two "courses" - talk about decadent!!

Poached rhubarb with blood orange and mandarin segments, sheep milk yogurt and pistachio - it was gorgeous! The sheep yogurt was mild, different from cows milk yogurt, but didn't have that familiar sheep cheese flavour that we disliked. Lighter in texture too, maybe. Definitely a delicious but light breakfast for those counting calories.

Cinnamon French toast with caramelised bananas was a major hit - it was so good, lightly crunchy on the outside, fluffy on the inside, just fabulous and hopefully will stay on the menu forever. I know, it looked like toast with baked beans, but 100 times better!

To wash it all down, a lovely "The Grounds Alexandria" coffee, or a refreshing cranberry watermelon and pineapple mocktail.

Second course - selected from the lunch menu - caramel creme brulee, pear bourdaloue tart with pistachio ice cream, and quince tarte tatin with star anise ice cream.

Our memory of the Bathers creme brulee was classic vanilla. Way back when, we thought they had the BEST classic creme brulee - perfect texture, flavour, smooth creamy heavenly goodness. Today's creme brulee was different - it was caramel flavoured, and topped with caramelised banana (what was with our desserts being topped with bananas??!!). It was rich. Still excellent, but guess I miss the classic creme brulee.

I've not had quince other than as quince paste before. It had a texture I could only describe as "like" pear, soft and somewhat 'fluffy'. The anise ice cream was smooth and licorice flavoured - good balance, not overpowering, not something I'd like but that was because I wasn't keen on the flavour itself.

Pear tart - looks unassuming, but the almond-based filling was gorgeously light and fluffy, like a financier cake. The pistachio ice cream was not as stunning as the star anise ice cream in terms of that hit of flavour. But I could eat this tart all day.

Once we have had our fill of sweet goodness, we walked off a fraction of the calories consumed by strolling along the beach on this perfect mild winter's day. Blessed!!