Creamy cremeux, tantalising tarts and perfectly puffed pastries… are you drooling yet?

Dessert is irresistible for more than one reason. From the sweet, delicate flavours and incredible textures, to the feeling it imparts when you indulge, there is a reason we always have room for dessert. 

At Hubert Estate, we are spoiled for choice when it comes to delectable desserts with our incredible onsite pastry team.

From whipping up daily desserts for Quarters to serving up world class sweets for guests celebrating in Harriett, the Hubert Estate pastry team is second to none.

Led by Hubert Estate Head Pastry Chef, Yoven Alankalee, you will find technical skill and indulgent flavours throughout every sweet treat at the estate.

Yoven brings over 15 years of experience to his role as Head Pastry Chef, having worked in some of Melbourne’s best kitchens. From his time at Cecconi’s Cantina to role as Head Pastry Chef at the famed Jacque Reymond Restaurant, Yoven has crafted his skills at some of Melbourne’s finest institutions.

Now curating the Hubert Estate dessert menu and leading a team of pastry chefs, Yoven is making his mark in the Yarra Valley, already building a reputation for his deliciously decadent desserts.

From buttery pastries, fluffy cakes and creamy namelaka at Quarters, to white chocolate mousseline, crisp choux pastry and a tarragon and white chocolate cheesecake that will leave you wanting more at Harriett, sweet tooths will be satisfied at Hubert Estate. 

Have you experienced dessert at Hubert Estate yet? After all, a meal is never complete without something sweet.