Desserts

Peach Bellini in dessert form

Here are just a few ideas for your main course. If you would like something created with a specific ingredient, please ask and we will see what we can do. Please bear in mind that some dishes are only available during their season.

Individual pear tart tatins with fromage frais sorbet and star anise salt

Pimms o’clock: Pimms jelly, marinated strawberries, cucumber syrup, mint cream

Raspberry, lychee and rosewater gerbets

Frozen almond parfait, saffron foam, pistachio & cardamom brittle

Rhubarb jelly, toasted almond cream, rhubarb crisps, almond financier

Pain perdu with caramelised apples, calvados cream, granny smith & tarragon sorbet

Chocolate marquise, olive oil crumbs, white chocolate emulsion, sweet “tapenade”

Frozen orange soufflé, candied fennel, black olive biscuit

Up-to-date apple pie: confit apples, cheddar puff pastry, bay leaf ice cream, cinnamon, clove & nutmeg syrup

Set pumpkin custards, maple syrup, cinnamon tuiles, caramelised pecans

Roasted figs, honey & thyme tuiles, vanilla mascarpone cream

Butternut cubes poached in vanilla syrup, coffee soil, vanilla mascarpone sorbet toasted vanilla sunflower seeds.

Cherry mousse, cherry croquant, toasted coconut milk sorbet, amaretto jelly cubes

Peach “Bellini” – Prosecco jelly, peach, basil & orange blossom salad, peach foam

Selection of cheese in prime condition from the award-winning CheeseWorks.

(Cheese can also be taken as a 4^th course)