As the culinary capital of the world, Melbourne has fast become known for some of the most innovative and exciting food and drink experiences. Catching up with friends non-stop since my return, I’ve been hearing a lot about the nightlife here, and how much it has changed since I left the city about four years ago. One particular venue that keeps popping into conversation though, is a bar called Der Raum. As part of the Melbourne Food and Wine Festival, Der Raum is hosting a couple of events to showcase their best work, in collaboration with some of Melbourne’s best chefs.

Christian and I were lucky enough to attend the first sold-out event, ‘Reinterpreting the definitions of dessert’ – a five-course dessert and cocktail degustation combining the talents of reknowned British-born pastry chefs Ian Burch (No. 35 at Sofitel and Press Club) and Darren Purchese (Guillaume at Bennelong, Vue de Monde) with the work of the talented staff of mixologists at Der Raum.

Think Heston Blumenthal meets Don Draper, and you’ll have an idea of the sort of vibe this place exudes (interestingly, all the art is the work of owner Matthew Bax). Every cocktail served looked like a work of art. Speaking of Heston Blumenthal, founder and internationally reknowned mixologist Matthew Bax is probably what you would call the Blumenthal of cocktails. From vintage poison bottles overflowing with dry ice vapour, to carbonated grape palette cleansers served in ice-filled goblets,the best seat in the house was at the bar watching the mixologists put the drinks together with blow-torches, and even tweezers to handle the herb garnishes with the utmost care.

The most refreshing part of the Der Raum experience was the absolute lack of pretention. The staff were extremely approachable, knowledgable about their drinks and above all, friendly – something hard to come by these days at more popular venues. The other Matt of Der Raum, Matthew Rees told us that there are five permanent full-time staff who serve the bar, making them able to not only serve demand but stay creative. Rees also mentioned that the bar is looking to expand, by opening a new location in the city – definitely something to keep an eye out for.

The desserts were as inventive and creative as each accompanying cocktail. The flavours were as sophisticated as olive and white chocolate, mozzarella sorbet, turk berry ganache, coconut macaroons and citrus infused sago – absolutely to die for, presented like art on a plate. We were lucky enough to have a short chat with Ian Burch as well, who mentioned that Purchese and himself are actually launching a new business together. Burch & Purchese on the Toorak end of Chapel Street will open its doors in a couple of weeks, offering a commercial service of the finest desserts. I have a feeling it’s a place I’m about to  become a regular…