Dessert

Desserts

Ruby grapefruit marmalade steamed pudding, orange blossom ice-cream, lime-vanilla bean crème anglaise

Rosemary-vanilla crème caramel, gorgonzola ice cream, choc biscuit.

Kaffir lime pannacotta, basil sorbet, blood orange gazpacho

Chocolate sorbet, hazelnut macaroons, caramelised blood orange

Raspberry-lemongrass, blood orange, lime-ginger sorbets, citrus tuillie

Cheese

Served with Willabrand fig-nut slice, mixed grain crostini, roasted walnuts.

Board of four

Ashgrove cloth wrapped
- cheddar (Elizabethtown, Tasmania) (40 gm)

Brique D'Affinois
- brie (Lyon, France) (40 gm)

Bleu De Laqueuille
- blue (Auvergne, France) (40 gm)

Testun al Barolo
- semi-hard (Piedmont, Italy) (40 gm)

Chocolate

Steven Ter Horst chocolatier bases his chocolates on the hand crafted European style. Using the highest quality chocolate from Belgium coupled with the freshest local ingredients these artisan crafted chocolates are truly unique. (each piece approx. 30g)

Josephine

Fig and red wine mélange enrobed in 72% Belgian chocolate

Lady Jane

Fresh lemon, milk chocolate ganache, balanced with 72% Belgian dark

Elouise

Gianduja, praline, milk chocolate ganache rolled in toasted almonds

Theresa

Chai latte fusion balanced with 72% Belgian dark chocolate