(december – february) archived

swiss chocolate tart with kahlua and hazelnut mascarpone, candied honeycomb and bee pollen

vanilla pod mousse with roasted marshmallow, candied kumquats and toffee sauce

three little puddings of nougatine parfait, lime and mango tart, dried cranberry brulee

orange curd and mascarpone cheesecake, candied peel and sweet chutney of kumquats

white chocolate and pecan parfait, sticky lemon caramel and sugared almonds

christmas pudding cheesecake and chilled rum custard

‘cranachan’ parfait of honey, raspberries, whisky, cream and toasted oats with shortbread top and buttery biscuit bottom

banana ‘tatin’ with maple syrup and spiced rum and raisin ice cream

wine poached pear with hazelnut and mascarpone mousse, hand made shortbread and chocolate dipped quince

basil and lime charlotte with rose water jellies and crushed pistachio

warmed treacle tart with nutmeg spiced mascarpone and ginger syrup

hot valrhona chocolate tart with pistachio custard

warmed pecan pie laced with acacia blossom honey and chantilly cream

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