DESSERT MENU
April 2019

 

Warm Pistachio & Olive Oil Cake, Orange Tuile, Compressed Citrus, White Chocolate Ice Cream – 7

Rich Dark Chocolate Tart, Raspberry Coulis, Fresh Cream – 7

Eton Mess – Passionfruit Mousse, French Meringue, Mango Sorbet – 7

Dark Chocolate Mousse, Sponge Cake, Chocolate Crumb, Salted Caramel Ice Cream – 6.50

Irish Cheese Plate – Cratloe Hill Sheep, Cashel Blue, Tipperary Brie, Lavoche Crackers, Chutney – 12

Warm Rhubarb, Strawberry & Almond Crumble, Vanilla Ice Cream – 7 | Large – 10

Fruit Jelly & Ice Cream – 6

 

After Dinner Cocktails
Banoffi Pie High – Rum, Banana Liqueur, Falernum, Lime, Caramel & Vanilla Syrup – 11
Classic Brandy Alexander – Baron de Sisognac Armagnac, Gifords Dark Cacao, Double Cream, Nutmeg – 11
Espresso Martini – Kahlua, Frangelico Hazelnut Liqueur, Bailey’s, House Vanilla Syrup, Coffee, Chocolate Bitters, Cinnamon, Vanilla & Cacao Powder – 11

 

Sweet & Fortified Wines
2016 Mount Horrocks Cordon Cut Riesling | Clare Valley, Australia – 10 | 55

2011 Giovanni Allegrini ‘Recioto Classico’ | Veneto, Italy – 14 | 70

2015 Zantho Beerenauslese | Burgenland, Austria – 8 | 40

2010 Chateau Jany Sauternes, Bordeaux, France – 10 | 50

Dow’s LBV Port – 7

Kopke Fine Tawny – 6

Kopke 10 year old Tawny – 7.50

Dow’s Quinta do Bomfin 2005 Vintage Port – 12.50

 

Should you have any allergies or dietary requirements please notify your waiter