Passionflower is the ice cream place of my late high school, early university days. Indeed, I hadn’t been back since my first year of university, which is now over 6 years ago. It fell off my radar for a long time because I was nowhere near Town Hall, which is where I spent most of my time in the city after uni for most of my degrees. But now that I work closer to Central, I’m back again.
Lychee rose (bottom right) — I’ve had lychee gelato and sorbet before, but never ice cream. There’s a good balance between the lychee and rose here. It’s definitely more rose than lychee, but the rose doesn’t overwhelm. Unlike the Thai milk tea, which hit you with its flavour at once, the lychee rose is one you’d want to eat slowly to savour the subtlety of the flavours.
Wild lime (top) a sorbet rather than an ice cream. Lime gelato is one of my favourite so I thought I’d balance the Asian inspired flavours with something decidedly Western. The wild lime surprised me with its bitter notes — it tasted as if they’d used the pith (the bitter part of a citrus) — but it was something I quickly got used to and the sourness countered the sweetness of the lychee rose well.
Thai milk tea (bottom left) — this looks, smells, and tastes exactly like the Thai milk tea you have at Thai restaurants. I’ve always wondered as to the distinctly intense brown/orange colouring of Thai teas generally, and it turns out to be from strongly brewed Ceylon tea. It’s a tad less sweet than my (overly sweet) experiences with Thai milk tea, which is perfect for me.
Passionflower sells mostly Asian inspired ice cream flavours, so it’s probably just as well that I’ve only just returned — Asian inspired flavours are an acquired taste for me.
Passionflower is located at Capitol Square, Shop G12, 730 – 742 George Street, Haymarket NSW 2000.