Dessert Menu
Warm Chocolate Fondant with Porter Ice Cream and
Peanut Brittle 18
Seville Orange Bread and Butter Pudding with
Pain d'Epice Ice Cream 18
Terrine of Citrus and Strawberry with Pistachio Ice Cream 17
Poached Meringue with Bay Leaf Custard, Rhubarb and Blackberry 17
Roast Bananas with Treacle Tart and Banana Bread 17
Petits Fours 14 Selection of Cheeses 24
Trinity Cellars Farm - Hol. Trio - It.
Fougerous - Fr Stilton - U.K
Fire Engine Red - Aus Coffee-Freshly Roasted Allpress Espresso - 5
Teas by Pine Tea - 5
Premium English Breakfast
Earl Grey Blue Flower
Darjeeling Springside
Chamomile – calming
Peppermint – cleansing
China Jasmine - green tea infused with jasmine
Marco Oriental – rhubarb cream
Fresh Breeze - mint and fennel
Cyclone – aniseed blend served with honey
Springtime - rosehip, citrus peel and hibiscus
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