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Le Petit Gâteau
Le Petit Gâteau’s irresistible cakes and tarts are very indulgent and especially designed to impress the most discerning cake lover.
Delight your next corporate event, office party or family celebration with a Brownie and Passionfruit Chocolate Gâteau – a brownie base, crunch praline passionfruit custard with chocolate mousse, offering a delicate balance of rich and refreshing flavours. Impress everyone with the tempting layers of the Cosmopolitan – a carrot cake base topped with white chocolate cheesecake and raspberry jam. Entertain chocolate lovers with the pure indulgence of a Praline Mud Cake with a smooth hazelnut chocolate icing to melt any resistance.
Le Petit Gâteau is conveniently located in the heart of the Melbourne CBD at 458 Little Collins Street at the rear of the stylish RACV Club, ideal for catering for inner-city businesses.
Created on-site daily by RACV Club’s award winning chefs, each of the cakes and tarts are original recipes and are purposely minimalist and contemporary, featuring fresh, distinctive flavours that have been chosen specifically to satisfy all tastes to suit every occasion.
Festive Season Opening Hours
We will be closed 25 December 2019 and re-opening on 6 January 2020.
Thank you to all of our customers, we wish you a great festive season. We are looking forward to seeing you again in the new year.
Bûche De Nöel Christmas Cake
Orders close 5pm Fri 13 Dec for collection 9am - 5pm weekdays, until Mon 23 Dec
Celebrate Christmas with Le Petit Gâteau’s modern take on a traditional French Bûche de Nöel, a festive log made from light sponge. Each year the pastry chefs create a new version of this famous treat as a special addition to our Christmas offering. It makes a delicious alternative to the traditional Christmas pudding as a sweet finisher to a festive celebration.
Choose from the flavours below:
- Almond sponge, strawberry and rhubarb compote, yogurt mousse and vanilla Chantilly cream;
- Coconut dacquoise, exotic mango cream, coconut brulee, Yuzu white chocolate mouse;
- Orange caramel cream, praline crunch surrounded by a praline bavarois and chocolate mouse.
Phone (03) 9944 8893 or email orders@lepetitgateau.com.au
$58ea, serves 6-8. 48 hours' notice required for all orders. Cake collection Tue 24 Dec 8am - 1pm only. Member discount not available on special-edition cakes.
Our selection
Brownie Passionfruit Chocolate Gateau
Choc brownie base, crunchy praline, passionfruit custard, milk choc mousse, dark choc glaze & mango jelly
Small $43 each
Large $58 each
Madame Green Tea
Green tea financier base, white chocolate & macha mousse, raspberry jam & tempered white chocolate
Small $43 each
Large $58 each
Pear Tart
Short crust pastry base filled with frangipane and segmented pears, baked until golden brown
Small $41 each
Large $50 each
Chocolate and Pecan Tart
Short crust pastry base, filled with a dark chocolate mix, pecans and pistachio finished in the oven
Large $50 each
White Chocolate Cheesecake
Biscuit base with a white chocolate cheesecake filling, garnished with mango coulis and fresh fruit
Large $58 each
Banoffee
Banana cake, caramelised pecans, banana creamy, pecan white chocolate mousse topped with a salted caramel
Small $43 each
Large $58 each
Brownie Passionfruit Chocolate Gateau
Choc brownie base, crunchy praline, passionfruit custard, milk choc mousse, dark choc glaze & mango jelly
$10.00 each
Monsieur Green Tea
Black sesame sable base, green tea mousse, raspberry crèmeux insert & raspberry jam on top
$10.00 each
Lemon Tart
Short crust pastry base with a crisp lemon cream - NF
$9.00 each
Blueberry Cheesecake
Almond crumble base, lemon sponge with centre of blueberry compote surrounded by lemon cheesecake mousse
$10.00 each
Take Away High Tea
For the discerning sweets lover, immerse yourself in chef's selection of petit fours and scones in a clever takeaway stand.
$58.00 each
Serves 2 - 4. 48 hours' notice required for all orders.
Yuzu Exotic
Coconut dacquoise, exotic mango cream, coconut brulee, Yuzu white chocolate mousse - GF
$10.00 each
Lychee Raspberry
Vanilla financier base, raspberry cream topped with a lychee mousse.
Small $43.00 each
Large $58.00 each
Hazelnut Mille Feuille
Dacquiose base, crushed hazelnuts, milk choc ganache, tempered choc & milk choc Chantilly cream
Small $43 each
Large $58 each
Hazelnut Praline Mudcake
Dark chocolate Mudcake with a hazelnut praline glaze - Veg/GF
Small $43 each
Large $58 each
Strawberry and Berry Tart
Short crust base filled with frangipane, baked until golden brown, topped with fresh strawberries and berries
Small $43 each
Large $58 each
Lemon Tart
Short crust pastry base with a crisp lemon cream - NF
Large $50 each
Orange and Almond Cake
Roasted ground almonds, confit orange cake - GF/DF
Large $50 each
Black Forest
Chocolate sponge, vanilla crèmeux, griotine cherries surrounded with a 64% chocolate mousse, finished with cherry gel
Small $43 each
Large $58 each
Hazelnut Mille Feuille
Dacquiose base, crushed hazelnuts, milk choc ganache, tempered choc & milk choc Chantilly cream
$10.00 each
Hazelnut Praline Mudcake
Dark chocolate Mudcake with a hazelnut praline glaze - Veg/GF
$10.00 each
Orange and Almond Cake
Roasted ground almonds, confit orange cake - GF/DF
$10.00 each
Banoffee
Banana cake, caramelised pecans, banana creamy, pecan white chocolate mousse topped with a salted caramel
$10.00 each
Seasonal Verrine
Please enquire for today's flavour*
$9.00 - $10.00 each
*Subject to availability
Tasting Plate
A chef's selection of our favourite 9 petit fours
$28.00 each
Lychee Blush
Pistachio crumble, lychee mousse, raspberry compote centre - GF
$10.00 each
Thai Milk Tea
Thai tea joconde layered with cream cheese butter cream and Thai tea ganache - GF
$10.00 each
Strawberry Rhubarb
Almond sponge, strawberry compote, yoghurt and vanilla Chantilly cream -
$10.00 each
Veg = Vegetarian (no gelatine in recipe), GF = Gluten free (no gluten in recipe), NF = Nut free (no nuts in recipe), DF = Dairy Free (no dairy in recipe). As all products are made in the one kitchen, we cannot 100% guarantee gluten free, dairy free, nut free or vegetarian.
Introducing our new Executive Pastry Chef: Josh Cochrane
Josh joined the Le Petit Gateau and City Club team at the end of 2017, and brings with him some fresh flavours and seasonal specialties – along with some signature dishes like….
Pineapple, Rosemary and Salted Caramel Eclair.
“I developed this eclair for the Savour Patissier of the Year competition in 2017, and it took out first place against 23 other creations from pastry chefs from all over the world. I love introducing what could be seen as more “savoury” ingredients into my desserts. I don’t like them to be overly sweet – I like to let the natural flavours and sweetness of the fruits shine. The floral note in the rosemary works so well with beautiful, ripe pineapple.”
Enjoy Josh’s new creations now in Le Petit Gateau. (Interview excerpt & photos taken from Royal Auto, February 2018)
Contact
Tel: 03 9944 8893
Fax: 03 9944 8895
Location and opening hours
458 Little Collins Street, Melbourne
Phone: (03) 9944 8893
Mon-Wed: 7:30am – 5pm
Thurs-Fri: 7:30am – 5.30pm
Sat-Sun: closed
Closed all public holidays
Orders and enquiries
- All cakes must be paid for upon confirmation of order
- All orders required within 24 hours must be placed in person or by telephone
- Special occasion plaques can be provided for a $5 fee, e.g."Happy Birthday John"
- For all email orders, please include:
- Order items
- Name and daytime contact phone number. We will contact you to confirm your order and take payment.
- Date and time of collection (Collection times are Monday to Friday, 7:30am-5pm)
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