Dessert

18

Strawberry parfait, almond sponge, Italian meringue, fresh strawberries, raspberry compote

Crème brûlée, roasted pistachio infused brûlée, house made honeycomb, Amaretto syrup

Millefeuille, mocha mousse with frangelico jelly and hazelnut praline

Banana tart, sweet pastry, caramel filling, almond crumble, vanilla bean gelato

Cheesecake, vanilla bean infused mascarpone, lemon curd, liqueur soaked strawberries

Chocolate souffle, double baked chocolate souffle with white and dark custard pot

Chocolate soufflé, double baked chocolate soufflé with a white and dark chocolate custard pot

Pastry Chef - Ben Claxton                       

Cheeses - 60g

16

Cheeses plate - all three 180g

36

Callendale Vintage Cheddar, Lucindale, South Aus
Description: The Limestone Coast Cheesery was established in 2005 by Matthew and Sandra Alsop in a purpose built dairy at Lucindale, a small town in the South East of South Australia. They produce a range of traditional handmade cheeses and source their milk from local dairies using only milk from Friesian cows. The cheese is cloth wrapped allowing it to breathe and develop character whilst maturing. It has a tremendous creamy texture and an earthy, dusty flavour with a sharp finish.

St Simeon, Isle de France
Description: Fromagerie de la Brie, situated in the heart of the French brie making region of Isle De France, has made St Siméon since 1929. Carefully crafted from an age old recipe handed down through generations of cheese artisans, St Siméon requires 1.5L of pasteurised, cream enriched cow's milk (carefully hand moulded to protect the delicate milk molecules) to make each cheese. Rich and creamy, it is the dessert cheese par excellence.

Cashel Blue, Tipperary, Eire
Description: This fairly modern cheese, made under the Rock of Cashel overlooking the Tipperary plains, is firm yet moist when young with just a hint of tarragon and white wine. It is with age that its true character emerges, mellowing to a rounder, more spicy style as the interior softens.