Desserts Head Pastry Chef Nelson Barros Sá

Desserts
&
recommended sweet wine by the glass to complement
Guanaja chocolate mousse, blood orange curd & passion fruit sorbet
Côteaux du Layon Beaulieu, Château Pierre-Bise, France, 2001 £12.25
Caramelised pear tarte tatin & Tahitian vanilla ice cream
Monbazillac, Abbaye, Domaine de L’Ancienne Cure, France, 2007 £12.50
Spiced apple & milk chocolate soufflé, bay leaf ice cream
Barsac, Cyprès de Climens, France, 2010, £12.50
Rum baba, golden raisin compote & crème Fontainebleau
Muscat de Beaumes de Venise, Dom. des Bernardins, France 2012, £9.25
Nougat parfait, persimmon, Muscovado meringues & black pepper ice cream
Jurançon, La Magendia, Clos de Lapeyre South West, France, 2011 £12.00
Selection of seasonal cheeses by Maître affineur ‘Buchanans’
(£12 supplement or £18 as an extra course)
Warre’s, Otima, Tawny 10yrs, Portugal, £11.00
Head Pastry Chef Nelson Barros Sá
Price includes VAT; a discretionary service charge of 12.5 % will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager
who will advise on the ingredients used within this menu.
Our artisan cheeses are made with unpasteurized milk.