Food Drink

This Vegan Dessert Bonsai Is Only A Taste Of Chef Nick Filsell’s Talent

Boasting pistachio praline, chocolate mousse, pannacotta, and freeze dried raspberries, this whimsical dessert is served with a cloud of spun sugar.

Nick Filsell is a very talented chef. Now heading the kitchen at Treasury 1860, whilst continuing his involvement with “wood oven wine bar” Lost In A Forest, Filsell is far from tired of his chosen career. He’s also far from tired of fantastical cooking creations. The most recent addition to his repertoire: the Pashmak Bonsai. 

Encompassing pistachio praline, chocolate mousse, coconut pannacotta, freeze dried raspberries, and coconut, this whimsical dessert is served with a cloud of spun sugar. 

“It’s all about balance,” laughs Filsell. 

Despite the chuckle, he is serious. Filsell tells me the mousse uses maple syrup as opposed to sugar, and the brownie is also not as sweet as one might anticipate. 

The Pashmak Bonsai was inspired by a dish created in an Italian restaurant. Filsell decided he wanted to create a vegan version.

“I looked at it and thought, I want to do that,” says Filsell. 

All he needed was a reason, which came in the form of a friend in need of a vegan dessert. Filsell offered to put on a dessert table at Treasury, and instantly realised this was the ideal opportunity to try his hand at creating a vegan version of the incredible dessert.

With the rest of his staff banding together, a single prototype of the vegan Pashmak Bonsai was produced.

“I gave that one to my daughters to try,” says Filsell.

Spoiler: they loved it.

The dessert was also lauded by Filsell’s friend, and Filsell has gone as far as to create a forest of Pashmak Bonsai.

So, how does one taste a Pashmak Bonsai?

“We’re looking at making it part of our arsenal,” says Filsell. “Can we do it for you – absolutely.”

At the moment, however, the Pashmak Bonsai must be requested a few days prior to eating at Treasury.

The Pashmak Bonsai is not the first time Chef Filsell has showcased his creativity with Treasury 1860’s menu. The CBD based space boasts an carefully curated and aesthetically pleasing Winter menu that offers punters a selection of exquisite, very reasonably priced dishes. Filsell tells me everything on his menu is something he’d be excited about ordering if he visited a restaurant. 

Harissa glazed octopus, kipfler potato, chermoula, chipotle aioli
Haloumi, pearl couscous, spiced carrot purée
Spiced freekeh, macadamia, red cabbage charlotte beetroot & blood orange vinaigrette

“I want the customers to have trouble choosing because everything sounds good,” he says. 

Everything certainly sounds good.  

We might just give Treasury a call this afternoon …

You can find Treasury 1860 at 144 King William Street, Adelaide, SA, 5000.

For more info, visit the website here.

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