the chefs table
Hot desserts
Apple tart tatin with balsamic Strawberries and Roasted Plum Crumble
Warm Chocolate Fondant, Nougat Sauce and Vanilla Ice Cream
Caramelized apple tart Tatin, pecan and maple ice cream
White chocolate bread and butter pudding with hot caramel sauce
Toffee and pear crumble with whiskey cream
Madagascan vanilla bread and butter pudding served with marmalade ice cream
Sticky toffee pudding with toffee sauce and lavender essence cream
Berry fruit pudding with peach schnapps mascarpone crème
Cold desserts
Baked Apple Cheesecake with Cinnamon Cream, Spiced Caramel
Triple Chocolate Mousse, mango essence and Vanilla Cream
Passion fruit Crème Brulee with Pistachio Nut biscotti
Raspberry and mint Mousse, Mango Jelly with Lime Anglaise
Orange and Honey Parfait, Hazelnut Praline, Pear Chutney
Dark chocolate parfait with passionfruit sorbet
Poached rhubarb shortbread with black pepper ice cream and rhubarb essence
Fresh strawberry cheesecake with white chocolate cream
Lemon posset served in a martini glass topped with raspberry foam
Apple parfait with honeycomb bitter chocolate and champagne foam
Knickerbocker glory of raspberry, limoncello and chocolate ice cream served in a brandy snap tower
Mint infused meringue filled with sliced strawberries topped with a pimms cream
Passion fruit classic crème brulee with served with hazelnut biscotti
Minted honey roasted peaches and nectarines with a Grande Manier sabayon
Lemon and lime torte with a fig and honey ice cream and blueberry coulis