I used to work a fair bit in Sydney and tended to stay at the Westin on Martin Place. It's a nice pub (although it had its teething problems when it first opened in 2000/1), and underneath the hotel is a nice restaurant - Post. Back in the day I ate at post 3 or 4 times a week and on a whim I decided to have dessert there this week. It's not that I don't like Post any more... it's just that eating at a restaurant like that 3 or 4 times a week isn't exactly the ideal diet!
Anyway, I ordered the pineapple souffle with some vanilla ice-cream on the side. Assessment? A fraction too moist, but the main issue was that it didn't really have the height one expects from a souffle. I like seeing the rise, an inch or two above the dish... the sign of a skillful chef... and speedy delivery to the table!
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