Nectarine tart, with yuzu sabayon, fresh strawberries and strawberry sorbet, with isomalt decor and creme fraiche quenelle.
Brandy cherry-almond tart, with brandy cherry ice cream and griottes.
Mango panna cotta with rice pudding, sesame brittle and a chilled coconut-strawberry 'soup'.
A new menu addition, baba au rhum, mini rum syrup soaked cakes, with chocolate crackle, mocha mousse and sparkling raspberry sorbet.
Strawberry-mint shortcake with lavender sponge, and a side of vanilla anglaise.
The perfected mango panna cotta, over forbidden coconut rice pudding, sesame brittle, yuzu sabayon, passionfruit gelee with yuzu foam.
A spin off of the mango panna cotta for a banquet event, made with lemon sabayon.
For a special table, coconut macaroon, raspberry financier, hazelnut cluster, brandy cherry ice cream, lemon sabayon tart with white chocolate mousse.
Lemon sabayon tart with blood orange sorbet and raspberry sauce.
A cute tart plate with passionfruit sauce.
