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(GF) Gluten Free Version Available
All Desserts are Made Fresh on our Premises
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| Hot Rhubarb & Berry Crepes |
16.0 |
| Rhubarb Crepes, Crumbled Italian Meringue, NO² Injected Berry Foam, Berry Gelato & Berry Sugo |
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| (GF) Lemon & Lime Panna Cotta |
16.0 |
| Lemon & Lime Mousse, Pistachio Biscotti, Macadamia Nuts, Berry Compote & Stabilised Lime "Air" |
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| Casatta (Layered Ice Cream 'Cake') |
15.5 |
| Choc-Nut-Crunch & Cherry Casatta made with 3 different layers of Gelato (ice-cream) |
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| Chocolate Fudge (National Winner of the 2010 Frangelico Original Recipe Competition) |
16.5 |
| Frangelico & Hazelnut Chocolate Fudge with Banana Caramello Gelato & Frangelico Affogato |
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| Italian Influenced Sticky Date Pudding |
16.0 |
| Light & Airy Sticky Date Pudding, Marsala Butterscotch Sauce & a Mild Espresso Coffee Gelato |
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| (GF) Gluten Free Chocolate & Amaretto Pudding |
16.0 |
| Individual Chocolate Pudding, Hot Chocolate Sauce, Whipped Cream & Vanilla Bean Ice-Cream |
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| Cheese Platter |
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With Fresh Fruit, Chutneys, Roman Wafers, Grissini Sticks & a Shooter of Sticky Red Wine Called ‘Diavolo Rossa’ (the devils red) From Bushmere Estate Winery
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| 1 x Cheese |
18.5 |
| 2 x Cheese |
25.0 |
Asiago Pressato- A Semi Soft Pasteurised Cows milk Cheese from the Po River Valley (Compare it to a Swiss Cheese)
Gorganzola Piccante- A Pasturised Blue, Semi Firm, Sharp & Buttery (Compare it to a Strong Kikorangi) |
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Menu, Recipes and Molecular Gastronomy "Textures" Written & Compiled by Grant Bailey
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Digestif/Cognac (30ml)
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| Prince d’ Arignac Armagnac |
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| Martell Cognac VS |
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| Remy Martin VSOP |
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| Hennessy VSOP Cognac |
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| Delamain Grande Champagne 25 yr old XO Cognac |
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| Carpene Bianca Grappa |
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| Fontanafredda Grappa di Nebbiolo Barolo |
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| Limoncello |
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Dessert Wines
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| Hihi Late Harvest Viognier |
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| Bushmere Estate ‘Diavolo Rossa’ |
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| Jaboulet Muscat de Beaumes de Venise |
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| Vinoptima Ormond Gewurtraminer Noble Late Harvest |
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