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 porridge pudding, tender roasted rhubarb feuillette, macaroon ice cream and sweet thyme dressing

french style apple tart, vanilla bean 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 liqueur, layered with whipped ginger tea spiced mascarpone 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, cinder toffee and pistachio cream

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

‘cheese, biscuits and coffee’; gorgonzola dulce rolled in bitter chocolate shavings, on a sweet oat biscuit, coffee and mascarpone cheesecake, sweet celery sauce, camomile flower cookie and frosted grapes

‘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