Sinful, to-die-for, tempting... These are the terms that frequently describe the sweet ending to a meal. Surprising is what you might say if you taste the desserts which Olive Beach is serving at O Fudge, its dessert-only menu from October 5 to 15. You can reserve a table for post 9 pm, walk in and linger over a three-dessert indulgence, ordering coffee or liqueurs on the side, if you wish.

I went to a preview of this dessert event and came away most impressed. Young Chef Girish Nayak is supremely talented and bursting with new ideas in pastry. Don’t even think of crème brulee and tiramisu. So 2010.

It’s time now for dessert menus that list the main ingredient or flavour. The amuse bouche is Berry – a strawberry consommé in which sits a quenelle of yoghurt sorbet with the faintest whiff of basil. It’s fruity and refreshing. Then there’s Citrus – orange meringue filled with passion curd and served with lemon sorbet and sesame palmiers. Chef Girish tells us it’s a deconstructed lemon meringue tart and his take works beautifully, offering intense flavours and textures with each small mouthful.

For `main course’ you could order Pineapple – pineapple upside down cake, roasted pineapple sorbet, mascarpone cream and red wine gel. I especially enjoyed Chocolate- a chocolate smores tart, served with oatmeal Anglaise and cinnamon toast ice-cream. The ice cream was a revelation – delightful. Toffee is equally playful and enjoyable, caramel pot de crème served in an egg shell with milk chocolate maple cream and smoked vanilla foam. The egg shell sits on a bed of crunchy praline and cookie crumble.