The response was overwhelming and picking the winners was not easy, but after many hours of drooling and discussing, The Firefly Team has decided. The three winners of a Coco Chocolate Making Course and a $150 Firefly bar tab are:
"Cajun spiced sweet potato fries with whipped mascarpone & sour cream dip" suggested by Trisha S.
"burger, with layers of lasagne, Bolognese, béchamel & bacon - topped with onion rings" by Joey N.
"waffles with salted caramel gelato, bacon, caramelised banana, maple syrup" by Kate V.
*****
Does the idea of french fries slathered in truffle oil, parmesan, aged cheddar, double bacon and aioli make your mouth water?
Would a triple-decker-double-choc-cookie-caramel-gelato stack bring a tear to your eye?
These dishes and more have actually been proposed to Firefly staff by their customers over the years. Are they outrageous? Yes. Are they delicious? Firefly wants to find out.
Owner Daniel Sofo has finally succumbed to some of the more fanciful food requests from recent times.
And as well as rewriting his menu, he's using this as an excuse for a week long food party.
March 16th - 22nd is the inaugural Firefly Festival of Guilty Food Pleasures. A week where the Firefly menu will feature a delightful array of decadent dishes, as created by the customer.
Firefly needs your gravy soaked, sugar crusted imagination to concoct and share with them your guilty pleasure menu item. They're calling for your suggestion prior to the start of the Guilty Food Pleasures Festival for the opportunity to have it featured on the Firefly Menu all week long.
What's more, Daniel is prepared to reward your decadence. As well as the fame and glory the three best entries will each win a Coco Chocolate Making Course (value $180) and a $150 bar tab at Firefly.
There are three ways to compete:
1. Tag a picture "#guiltypleasureff" on Instagram
2. Send in your suggestion through the Firefly website
3. Drop by at Firefly 24 Young Street, Neutral Bay and let them know
The last entries need to be in by the 10th March please. The finalists dishes will be available during the Festival Week 16th - 22nd March.
