Using only the freshest
local produce to create
a memorable dining experience.

Dessert

Expression of Valrhona chocolate
Featuring Ivoire and raspberry parfait, Pur caraibe fondant w/ pedro raisin ice cream, Guanaja and lavender mille feuille and Manjari renversee w/ passionfruit salad / 20

Fig and hazelnut clafoutis
Served w/ port glaze, leatherwood honey ice cream and cinnamon tuille / 18

Roasted Harcourt apricots
w/ crisp financierre, pistachio ice cream, vanilla syrup and crème anglaise / 18

Poached blood plums
Served w/ creme fraiche sorbet, blueberry consomme and green apple cloud / 17

Caramelised banana brulee
Served w/ peanut brittle, bitter chocolate sorbet, dehydrated banana and pedro syrup / 17