Dessert menu
Desserts
BREAD AND BUTTER PUDDING – 16
Mango and pineapple salsa | Rum crème anglaise
Rum and raisin ice cream
Noble Reserve, Trockenbeerenauslese, Kracher, Burgenland, Austria NV – 17
CUSTARD TART – 15
English strawberries | Sorrel sorbet
Château Doisy Vedrines, 2er Cru Classé, Barsac, Bordeaux, France 2007 – 15
PEACH MELBA PANNACOTTA – 16
Exton Park rose jelly | Vanilla | Blood peach sorbet
Ortega, Late Harvest, Linden Estate, Boxford, England NV – 9
TIRAMISU BAKED ALASKA – 17
Chocolate and coffee parfait
Marsala sauce
Recioto Della Valpolicella, Brolo Delle Giare
Veneto, Italy 2017 – 13
CHEESE SELECTION – 20
Fresh honeycomb | Walnuts | Sourdough crackers
Taylor’s, 20-Year-Old Tawny Port, Portugal NV – 18
BLACK FOREST SOUFFLE – 16
Cherry | Chocolate sauce | Dark chocolate sorbet
Chateau Lafaurie-Peyraguey, 1er Cru Classé, Sauternes
Bordeaux, France 1996 – 21
Would you like a cake prepared for an occasion or would like to bring your own? Give us a call to discuss.
Let us know if you have any dietary requirements or intolerances.
A discretionary service charge of 12.5% will be added to your final bill.
