(march – may) archived

warm ginger pudding soaked in cider syrup, clotted cream ice cream, fresh honeycomb and ginger tuille

belgian chocolate pannacotta with candied citrus peel and sesame biscuit

french apple tart, vanilla pod ice cream, cardamom caramel and apple wafers

white chocolate charlotte, candied peaches, canteloupe melon and spearmint salsa

bourbon vanilla pod crème brulee with roasted rhubarb and ginger compote

chilled lemon tart with marinated cherries, vanilla cream and crisp caramel wafer

seville orange and vanilla sponge delice with citrus peel caramel wafer and passion fruit cream

classic tart tatin with pistachio ice cream and caramel sauce

charred rhubarb tart, orange marmalade and apricot coulis

toffee banana parfait with coconut praline and rum syrup

poached comice pear and pineapple with sauternes and star anise syrup, clotted cream and shortbread thins