We have been very excited with the inclusion of our chocolate at the The Antipodean Restaurant and Bar . 

Grant King, the Gault Millau Chef of the Year 2016, has created a range of dessert around our blend of Australian Dark Chocolate. 

How is this for mouth watering items that will make you go into the restaurant maybe just for dessert

Federation chocolate - blueberry ice cream - coconut whip

Federation hot chocolate molten - ginger cream

Ice cream sandwich { banana - miso - federation chocolate }

We can't wait to visit ourselves, if you have been in and tried his Federation Chocolate creations let us know we would love to hear your thoughts.

New delivery of Beautiful chocolate , made to order by our friends from @federation_chocolate , so cool having chocolate made to order from 100% Australian ingredients , it's also really fuckin awesome chocolate !! #brunch #lunch #sydney #weekend #kingscross #pottspoint #supportlocal #sustainableliving #localproducts #health #source #sydneylunch #sydneyweekend #grantkingchef #sydneyeat #sydneyrestaurant #family #sharing #grouptable #australia #NZ #antipodean #federationchocolate #local #supportlocal #supportsmallbusiness #importfaceoff

A post shared by The Antipodean Restaurant (@antipodean_restaurant_bar) on Sep 12, 2017 at 10:52pm PDT

The Antipodean Restaurant and Bar 

 5-9 Roslyn St, Potts Point NSW, Australia 2011

Reviewed here at delicious magazine