Auckland, aucklandeats, Britomart, Cafe, Cake, Caramel, chocolate, Cocoa, Coffee, Dessert, Dining, Food, gelato, Ice Cream, LateNight, Macaron, Milse, Patisserie, Photography, Restaurant, Reviews, Sweet, Valrhona
Comments 8

Milse

IMG_1384IMG_1406IMG_1405IMG_1403IMG_1404IMG_1402 IMG_1401IMG_1400 IMG_1399IMG_1398IMG_1395IMG_1397milse 5IMG_1387macarIMG_1383IMG_1381IMG_1380 tirammilse 4milse 3photo 3photo 2askldjskldasdfmilse 2[As you can see, I am addicted to Milse!]

I remember hearing about this one of a kind dessert restaurant that would be opening up in a few weeks time (this was back in 2013). I was so excited that I stopped by the restaurant every week to ask when they were opening their doors!

First time walking in was quite a surprise! The inside is quite a small space, with only a few tables so it is quite hard to get a seat! My friend and I arrived about 11am and managed to get a table, but every other time I have been of late, it is always fully booked. I would love it if Milse moved to bigger premises but we will just have to wait and see!

I highly recommend trying a verrine, gateaux or chocolate tart. These are all delicious treats. However, the macarons were a stand out.

Milse has many macaron flavours to choose from and I always love popping in to try out the new ones. My favourites are Valrhona Chocolate, Salted Caramel and Tiramisu.

I keep coming back to Milse because they have a range of different treats and there is always something I like on the menu. If I am in need of a gift, then I go to Milse. They have cute gift boxes for chocolates and macarons and my friends and family love them!

Milse Menu, Reviews, Photos, Location and Info - Zomato

Milse
(pronounced ‘mill-say’ – Gaelic for ‘sweet’)
27 Tyler Street, Britomart
Monday to Sunday – 10am to late
Perfect for dessert lovers, sweet tooth’s, date nights and birthday celebrations
Recommended: bombe alaska gelato stick, chocolate, passionfruit and breton tart, salted caramel hot chocolate and any of their verrines (desserts in jars)
5/5

8 Comments

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