Pierre Roelofs is a Melbourne-based pastry and dessert chef. He is also the creator of the Dessert Evenings; a très special dessert degustation that has been running since 2010.
Pierre’s training is almost folkloric in its composition, a tale that starts on Switzerland’s alpine peaks, continues through some of the most bustling, creative kitchens in the world and returns back to the city of Melbourne, where his love of experimentation and curiosity continues to play out in his creations.
Pierre undertook a three-year apprenticeship at the same Swiss patisserie his father had apprenticed in thirty years earlier. In the mountain village of Sent he learnt the delicate arts of chocolate and pastry. The years that followed saw him find his groove in the 2 Michelin star kitchen of The Vineyard at Stockcross in Berkshire UK; head up a team of twelve at the Hotel Sofitel in Melbourne, and form a dynamic partnership with the talented Robin Wickens at the former Interlude in Fitzroy.
Other adventures have him segmenting thousands of mandarins and learning Spanish on-the-fly alongside Jordi Roca at the 3 Michelin star El Cellar de Can Roca in Spain, and working amongst the madness and magic of The Fat Duck in Bray, UK.
Pierre’s style is a distillation of all these experiences and more; each dish a combination of technique and precision imagined through a prism of wild texture and flavour.
Each Thursday Pierre Roelofs brings his Michelin star quality desserts to the elegant and cosy Milkwood space.
After six years the Dessert Evenings still get us excited! Pierre, Anna and the rest of the crew have relocated to Milkwood in Brunswick East. It’s an elegant, cosy space and we’re very happy to call it home. We’re sticking to the Dessert Evenings formula; each Thursday sees a unique four course dessert degustation from Pierre, Anna’s awesome playlists and warm, friendly service.
Milkwood is located at 120 Nicholson Street, Brunswick East. It’s the last stop on the 96 tram, directly opposite Triple R radio station. Once you arrive just head down the well-lit path.
There’s a little a bit of housekeeping to take care of before you book your table. Please take note of the following-
Each week Pierre creates and serves a unique set menu, which means it’s not always possible to accommodate dietary requirements. Please contact us before booking to confirm that we are able to cater to your dietary requirements.
You can book your table at a Dessert Evening up to three months in advance. Please choose your date and time carefully as we don’t offer booking changes, cancellations or refunds.
Given the unique nature of the Dessert Evenings we do require full payment at the time of booking. The four course dessert degustation (including the dessert tube) costs $55.
We allocate one hour and twenty minutes per sitting. After six years of Dessert Evenings we’ve found this to be just right.
Non-alcoholic beverages can be purchased separately on the night.
Our online booking software is delivered by-
Let us meet the sweet needs at your next gathering or celebration. Pierre now serves his delicious multilayered desserts in a handheld verrine for catering ease.
Pierre’s Dessert Tubs are the perfect addition to seated and cocktail events. Choose from our menu of favourites or request a custom flavour combination.
Email us your catering requests and we’ll be in touch.
*minimum order $300