(march – may)

Lychee basil and lime brulee with little white  chocolate and peanut cookies

Passion fruit ‘Cheesecake ‘shot’ and lemon posset semi – fredo

warm lavender honey and  porrage pudding, tender roasted rhubarb feuillette, coconut macaroon ice cream and sweet thyme dressing

French style ‘howgate wonder’ apple tart, vanilla bean and apple ice cream, and sweet cider syrup.

shot glass of hot chocolate ‘soup’, little spotted dick, buttery pancake, crystallised ginger pieces and pineapple chunks

Belgian chocolate pannacotta , white chocolate chip shortbread and marinated preserved summer cherries

‘tea – ramisu’ ,dunking cookies soaked in lapsang soushong liquer, layered with whipped ginger tea spiced marscapone and candied lemon zest

‘the citrus plate’ lemon tart, vanilla lime pannacotta,  clementines poached in sweet wine syrup and pink grapefruit curd

double baked chocolate fondant pudding, bitter coffee bean custard, vanilla pod ice cream

white choc parfait with roasted pineapple centre, glace pineapple pieces, pineapple and clove vinegar syrup, pink peppercorn shortbread wafer

‘spring pudding’ seasonal twist on the summer classic, early strawberries and young rhubarb and baby pears pressed in elderflower marinade, with  clotted cream, syrup of  pressed fruit juices and cocoa bean tuille

bourbon vanilla pod crème brulee with roasted rhubarb and ginger compote

iced  banana toffee parfait with coconut praline and rum syrup

rhubarb and vanilla cheesecake, caramelised almonds and drambuie syrup