(september – november)

nougatine, white chocolate and spiced pear parfait with mango and passion fruit

poached white peach with fresh raspberries, vanilla pod ice cream and hazelnut meringue

pumpkin and orange tart with pistachio caramel and carrot and ginger ice cream

bitter chocolate and honeycomb charlotte with poppy seed tuille and strawberry mint salsa

damson and ginger torte with poached pineapple and lime salsa                          

strawberry pannacotta with black pepper tuille, liquorice sauce and strawberry museli

lemon mousse with lavender shortbread thins, amaretti biscuit and crystalised peel

raspberry and glayva ‘trifle’ topped with burnt sugar, toasted oats and almond cookies

raspberry and elderflower jellies, handmade shortbread wafers and chantilly cream

passion fruit pannacotta with honey tuille, turkish delight and crushed honeycomb

hazelnut and pear cheesecake with sugared quince and spiced syrup                    

belgian chocolate mousse with pistachio praline, orange jellies and sticky cointreau syrup

cheese platter of dunsyre blue, brie and mull cheddar with plum and apple chutney, dried apricots and roasted walnuts

spiced brioche and butter pudding with apricots, served with amoretti custard       

individual damson and apple crumble with cinnamon custard and maple syrup    

french apple tart, apple strudel ice cream and cherry apple dipped in chocolate and almonds

warmed blueberry frangipane tart with black pepper ice cream and lemon syrup