DESSERT MENU
January 2019

 

Almond Cake, Pistachio, Warm Wild Berry Salsa, Vanilla Ice Cream – 7

Warm Belgian Chocolate Fondant, Vanilla Ice Cream – 8

Baked Cheesecake, Vanilla Cream, Chestnut Ice Cream – 5

Apple, Brandy & Blueberry Crumble, Salted Caramel Ice Cream – 7 | Sharing portion for two – 10

Eton Mess, French Meringue, Vanilla Mousseline, Raspberry Sorbet – 7

Warm Caramelised Pecan & Chocolate Sponge, Mousse, White Chocolate Ice Cream – 6.50

Cheese Plate – Cratloe Hill Sheep, Bleu d’Auvergne, Brie de Meaux, Homemade Crackers, Chutney – 12

 

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 – 7.5

Dow’s Quinta do Bomfin 2005 Vintage Port – 12.5

 

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