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DESSERTS

Layers of gluten-free sacher sponge, with a tonka bean ganache & a tonka bean marquise mousse Finished with dark glacage and 24 carrot gold leaf
Handmade short crust pastry filled with a tangy passionfruit curd topped off with passionfruit glaze
Chocolate sable tart shell filled with a salted caramel maison milk chocolate ganache and finished off with dark chocolate glacage and coccoa nibs
White chocolate cheesecake
Ice Cream – Vanilla/Chocolate/Salted Caramel Peanut Butter/ Hazelnut Sorbet – Mango/Raspberry/Coconut
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