Pastry chef Ella Saleeba reveals the dishes in the annual Shorehouse Dessert Degustation

Acclaimed Perth pastry chef Ella Saleeba found inspiration in an unlikely place when planning her next dessert spectacular — late musician Michael Hutchence.

The culinary mastermind is behind the annual Shorehouse Dessert Degustation, which is now in its third year.

It has been a popular fixture of WA’s foodie calendar and has sold out within days on each occasion.

Saleeba reveals to thewest.com.au she planned the new menu — coming in August and September — in just 20 minutes while listening to the INXS muso.

“This year’s menu is my favourite by far,” she says.

“I wrote it in about 20 minutes while listening to Michael Hutchence one night when I couldn’t sleep. I didn’t overthink it which I have definitely done in the past. I have a lot more confidence now to just do what I like.

“I trained and worked as a chef under Steven Black for about 4 years before going back to study pastry, so I still have an interest in cooking both sweet and savoury. This year, especially in the first course, I am bringing in more savoury elements.”

First up on the degustation is an olive oil torta with whipped feta, balsamic fig & onion jam, pickled beetroot and fig ice cream.

Second course is lemon brûlée, rosemary shortbread and blackcurrant ice cream, while third is white chocolate, banana and passionfruit tart, honey macadamias, roast banana and honey frozen yoghurt.

Round four will cleanse the palate with a refreshing blood orange sorbet with tonic granita and blueberries before the finale of wild chocolate, cherry and Coomer truffle gelato with chocolate macaron, candied hazelnuts and shaved truffle.

Saleeba says the fifth course is her personal favourite.

“I’ve been a bit obsessed with this chocolate this year and have been waiting for the opportunity to use it,” she says.

“It’s made with a percentage of under-ripe cocoa beans, giving the chocolate a more acidic and fruity flavour. And I couldn’t go past using David Coomer’s truffles, they are amazing. I go to his farm every year and David is the most hilarious mentor — in cooking, and life — that anyone could ask for.”

And for Saleeba, it is important that diners enjoy the experience with their eyes as much as their tastebuds.

“I think the presentation is a big part of it,” she says.

“Visually, I like everything to look beautiful, or interesting, or intriguing — a way that will spark some initial excitement. But then the flavour always has to equal or exceed the appearance.”

Guests can opt to include matched cocktails by mixologist Brett Fergusson with their degustation for even more indulgence.

The Shorehouse Dessert Degustation is on for just six nights: August 19, 20 and 21 and September 2, 3 and 4.

Tickets are $65 per person from shorehouse.com.au.