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sometimes fantasy
becomes reality.


A luxurious, sumptuously decorated bar.
Within the iconic Adelphi Hotel is the perfect place to experience desserts that, quite literally, look like pieces of art and taste unimaginably delicious. At Om Nom, we aim to amaze each and every guest with our extraordinary menu – which also includes savoury dishes. But the wow factor isn’t just about what your taste buds will experience. We make it our mission to ensure that you leave just as blown away by our service and staff. Om Nom’s chef, Christy Tania, has worked at famed restaurants including Vue de Monde and Jacques Reymond. Christy puts to work her incredible skills to create magical culinary works of art. Ordering the degustation option is a great way to experience Om Nom favorites. And also be sure to try one of our delicious cocktails! We look forward to welcoming you soon.
mango alfonso
A spiritual experience
One of the oldest and most loved types of French pastry is the ‘religieuse’. It is so named because its silhouette resembles that of a fat nun! Here at Om Nom, our take on this classic pastry incorporates the mouth watering Alphonso mango. Anyone who has tasted an Alphonso mango knows that it is a succulent, deliciously smooth fruit quite unlike any other. It, along with a Japanese mint-like herb called Shiso and a special type of citrus called Kalamansi, are the key ingredients of this very special dessert. Frankly, you’ll never meet a nun who is so much fun.
Adelphi rose
A floating rose
This one is inspired by arguably the most famous of Christy’s signature desserts – the Raspberry Field. Like her beautiful dessert, it has an ethereal grace, intoxicating fragrance and whimsical presentation. Rose and cucumber scented Hendrick’s Gin is shaken up with house-made rosewater and cardamom syrup, a dash of lychee juice and grapefruit and lemon juices for balance. The glass is rimmed with rose petal sugar and garnished with a floating rose petal. It complements the dessert wonderfully.
Adelphi rose
A floating rose
This one is inspired by arguably the most famous of Christy’s signature desserts – the Raspberry Field. Like her beautiful dessert, it has an ethereal grace, intoxicating fragrance and whimsical presentation. Rose and cucumber scented Hendrick’s Gin is shaken up with house-made rosewater and cardamom syrup, a dash of lychee juice and grapefruit and lemon juices for balance. The glass is rimmed with rose petal sugar and garnished with a floating rose petal. It complements the dessert wonderfully.
menu

media

A sweet return for a landmark Adelphi hotel
Melbourne's Adelphi Hotel, with its glass-bottom swimming pool jutting out over Flinders Lane, has quietly re-opened after closing this year because of financial difficulties with the Australian Tax Office.

With new owners, the 34-room boutique property has had a makeover and been re-invented as the world's only ''dessert-themed'' hotel. The new-look five-star Adelphi started taking guests two weeks ago and its intimate 40-seat dessert restaurant and bar, Om Nom, opens for sweet tooths on Monday.

The dessert theme starts in the new lobby with jars of lollies and bowls of sticky toffee apples on the reception counter. When guests get to their rooms there are more free sweets in the bar fridge, including home-made fairy floss and popcorn from the kitchen of French-trained Christie-Tanya Angwidjaja, who worked as a pastry chef at the Ritz in Paris. She has teamed up with internationally renowned pastry chef Pierrick Boyer, who is acting as a consultant.

Even the turn-down service delivers sweets, with home-made macaroons every night. The hotel's rich furnishings are dessert-themed, too, from carpets patterned like cakes to licorice all-sort stools. ''The colours and textures of the hotel are all based off desserts,'' said designer Fady Hachem. ''But it's not weird. It's not too out there. It's very comfortable and done subtly.'' The new owner of the Adelphi is the Icon Hotels Group, comprising managing director Dion Chandler, Ozzie Kehir and Simon Ongarato. Mr Chandler was manager of the hotel for the previous owner, the Gabriel Hotels Group, for four years before it went into liquidation on February 1.

Apart from its debt problems, he said a two-year 22-storey building construction opposite the hotel had driven guests away. ''There was construction noise from 7am to 7pm six days a week. That was the end of us.'' The Adelphi Hotel was built in 1938 as a warehouse for the rag trade before being turned into an edgy hotel in 1993 by architects Denton Corker Marshall, whose radical minimalist industrial design attracted celebrity guests and global acclaim as one of the world's hippest hotels.

''But over the years it had become neglected,'' Mr Hachem said. ''It was a shadow of its former self. We have retained some of the DCM elements but we made a decision to rebrand because there was also a 'failing' stigma with the hotel going into receivership twice."

Story by Robert Upe
The Age Newspaper / Photo by: Jason South
Launch night for the Adelphi.
contact

Our core strength is our people: dedicated,
experienced and innovative professionals who work
as a team to bring your desserts to life. To talk to a
member of Om Nom team call us or send us an email.


187 Flinders Lane Melbourne VIC 3000
Ph: (+61) 3 8080 8827