DESSERT MENU
Suggested wine pairings listed below each dessert
DESSERT
24
Welsh rarebit
Avonlea cheddar, pear & fennel marmalade
24
18
Sweet corn bavarois
Caramel corn ice cream, crème anglaise
18
Château de Beaulon nv Semillon+ Pineau des Charentes, Charentes, France
12
18
Trio of sorbets
Tree fruit, sabayon
18
Weingut Knoll ’21 Grüner Veltliner ‘Loibner’ Auslese, Wachau, Austria
18
18
Black Forest gateau
Dark chocolate, cherry, Mascarpone
18
Niepoort nv Touriga Nacional+ Tawny Port, Douro Valley, Portugal
14
5
Millionaire shortbread
Salted caramel, dark chocolate
5
a plating fee of $8 per person will be applied to the final bill.
.
If you wish to bring in your own cake,
a plating fee of $8 per person will be applied to the final bill.