Dessert

Woodfire-baked Camembert for 2 31.00
truffle-honey, port wine onion jam & woodfire grilled flat bread
Pairing: Port Sao Pedro 10yrs 14.00 / Port Ramos Pinto 30 Tawny 29.00

Pineapple & Coconut Sundae 16.00
caramelized pineapple, coconut, rum cake sundae with rum raisin ice cream & coconut whipped cream
Pairing: René Briand Sparkling Rosé 15.00 / Dona Vega Mezcal “Tobala” 26.00

Apple Tatre Tatin for 2 24.00
whipped vanilla crème fraiche
Pairing: Calvados Père Magliore XO 17.00 / Calumet 10 yr Bourbon 22.00

Half-baked Chocolate Macadamia Cookie (2pp) 21.00
crème fraiche ice cream
Pairing: Amaro Montenegro 15.00 / Cognac Tesseron Lot #90 XO 26.00

Profiterole 16.00
vanilla ice cream, hot Valrhona fudge, chocolate sprinkle Tonka bean whipped cream
Pairing: Armagnac Saint-Vivant 15.00 / Grappa ‘OF’ Amarone Barrique 17.00

Chocolate Lava Cake 16.00
hazelnut milk crumble, caramel ice cream and salt flakes
Pairing: Taylor Fladgate 10 yr tawny 22.00 / Chartreuse Green 22.00

Crème Brûlée 15.00
fresh fruits
Pairing: Sauternes- La Chapelle De Lafaurie-Peyraguey 16.00 / Plantation Rum 5 yr 17.00

House-made Ice Cream & Sorbets 12.00
flavors change daily
Pairing: 2006 Jorge Ordóñez, Andalucia 14.00 / Calvados Père Magliore XO 17.00