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Red Velvet Cake with Mascarpone Butter Cream Moist red velvet sponge layered with cream cheese frosting, adorned with mascarpone buttercream piped into delicate rosettes. Finished with fresh raspberries and a white chocolate heart inscribed “Je t’aime” for a graceful and romantic finish. |
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Yuzu Cheesecake with Matcha Chantilly Cream A silky yuzu infused cheesecake baked on a crisp buttery biscuit crust, layered with bright yuzu curd and delicate citrus jelly, crowned with light matcha Chantilly and finished with a fine dusting of premium matcha. |
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Extra Virgin Olive Oil Sponge with Pistachio Mousse Moist olive oil sponge, creamy pistachio mousse, raspberry compote, mirror glaze, finished with pistachio moss, meringue, and dark pistachio chocolate. |
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Order Details 24 hours’ notice required for all orders and full pre-payment will be required at the time of order. A cancellation policy applies within 7 days of the collection date. See below for collection details. |
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Ticket Information
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Pick Up Dates: 4 May 2026 – 10 May 2026 From 9am – 9pm | Collection Details: From 9AM – 11:30AM TG’s Restaurant (located inside Stamford Plaza Adelaide) From 11:30AM – 9PM La Boca Bar and Grill Adelaide |
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