RED BERRY CLAFOUTIS WITH LEMON CURD CREAM & PISTACHIO CRUMBLE 

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CALABRIAN BERGOMOT & YUZU PARFAIT WITH HONEYCOMB SPONGE & SALTY CARAMEL ICE CREAM 

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LAZIZ OSSMALLIEH – SAFFRON INFUSED VERMICELLI CREAM CHEESECAKE TOPPED WITH ROSE PETALS AND PISTACHIO

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HONEY GRILLED PLUM AND SPICE POACHED FIG SERVED WITH WALNUT AND HALVA ICECREAM

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CANNELLONI WITH EXOTIC SABAYON, PINEAPPLE GENOISE, COCONUT MOUSSE, MANGO JELLY, PRALINE SHORTBREAD

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SALTED CHOCOLATE AND MOCHA BAVAROIS TART WITH BURNT BUTTER 

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PISTACHIO NOUGAT AND ALMOND FLOURLESS  VACHERIN WITH BERRY SORBET 

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ROYAL OPERA- LAYERS OF CHOCOLATE, AMARETTO AND MOCHA JACONDE SPONGE FILLED WITH MOUSSELINE TOPED WITH GANACHE

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EXOTICE TRIFFLE WITH PINEAPPLE GENOISE, MANGO CONSOMME JELLY, PASSION FRUIT SABAYON & ORANGE MOUSSE

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CALABRIAN BERGOMOT TART WITH WHITE CHOCOLATE MERINGUE, FEUILLETINE DUST AND DULCHE DE LECHE ICE CREAM 

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CHOCOLATE CREMEUX FONDANT CAKE WITH FRESH BERRY COMPOTE AND LAVENDER CRUMB

 

BABA AU RUM NOIX DE COCO WITH SALTY PRALINE & COCONUT SORBET

 

VANILLA BEAN CREME BRULEE WITH TREACLE & BLACKBERRY COUILI

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CARAMELISED SOUS VIDE PINEAPPLE TARTE TATIN WITH PINEAPPLE SORBET

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BITTER CHOCOLATE MACADAMIA MERINGUE DACQUOISE WITH MACERATED STRAWBERRIES

 

CITRON CHIFFON CAKE WITH LEMON CURD, YUZU MOUSSE ON CITRUS NOUGAT GRANITA

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GALETTE DES PLUM WITH DAMSON CRUMBLE AND HERBS GRANITA

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LIEGEOIS DAIRY AND GLUTEN FREE CHOCOLATE AND CARAMELISED HAZELNUT BROWNIE CHEESECAKE

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ST HONORE WITH BLOOD ORANGE, CHOUBURST CREAM AND CARAMELISED BLOOD ORANGE GEL

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TIRAMISU SOUFFLE TART WITH CHERRY ICECREAM AND COFFEE CRUMB

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WHITE CHOCOLATE JAFFA CROCUEMBOUCHE WITH LAVENDER CREME PAT AND GLAZE

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TROPICAL CHARLOTTE CAKE WITH LAYERS OF MATCHA AND RASPBERRY SPONGE AND ELDERFLOWER JELLY

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