Dessert

Lemon & lime bavarois served with orange and vanilla bean sauce, wafer biscuit

Caramelised pear turnover with pastry cream butterscotch sauce

Tea scented lime parfait with almond tuille biscuit

Trio of ripe cheeses with fig compote, quince paste and crisp bread selection

Chocolate delice with popping candy, pulled sugar and raspberry sorbet 

Lemon posset with biscotti and berries

Chocolate gateau with orange compote

Caramelised pineapple and ginger tart with pineapple parfait

White chocolate Panna Cotta with toffee basket of tuile biscuits

Strawberry Chiboust tart 

Summer pudding with vanilla bean anglaise and toffee lattice

Citrus tart with passion fruit sauce and raspberry coulis

Individual lemon curd crepe cake with candied orange

Individual quince cake with maple syrup ice cream

Poached pear filled with chocolate custard on crisp fillo pastry

Baked pear with blue cheese fondant and pine nut baklava

Crème brulee with wafer biscuit and chocolate strawberry

(v) Vegetarian

(gf) Gluten free

(p) Contains pork products

 

single choice $16.00

alternate serve $18.00

Chef charge $50.00 per hour minimum three hours for all formals