Dessert Menu

Dessert

CHOCOLATE & GRANDMARNIER SOUFFLE FOR TWO
Vanilla Icecream 25

CHOCOLATE GATEAU
Pear Mousse, Chocolate Glaze, Pear Crisp 16

FLAMBE CARAMELISED PEACH
Pate Sablee, White Peach Sorbet, Bergamot Tea Mousse 16

CHOCOLATE FONDANT & WHITE GANACHE
Blueberry Sorbet, Yoghurt Mousse 16

VANILLA ICE CREAM
Almond Praline & Seasonal Berries 12

MANGO CREMEUX
Chocolate Crisp, Macadamia Praline 16

FRANGELICO AFFOGATO
Vanilla Icecream & Frangelico 12

Cheese

50g Per Serve with Parisienne Baguette & Pear 10

Soft Cheese

D’ARGENTAL LINGOT
Region-Lyon, France, Cow’s Milk A reinvented milder version of a traditional washed-rind goats milk cheese once made in the region. It exhibits all the characteristics of cheese made with the ultra-filtration method. It is beautifully smooth, creamy and delicate.

JOUVENCE CAMEMBERT FERMIER
Region- France, Cow’s Milk When France’s Ferme de Jouvence make traditional farmhouse Camembert, they use the full cream milk from their 150 cows within twelve hours of milking to ensure freshness and full flavour. Creamy and rich, this lovely, soft Camembert is perfectly ripened and delicious.

Hard Cheese

QUESO VALDEON
Region- Spain, Cow’s Milk, Goat’s Milk. This mixed-milk blue cheese is made from 90 per cent cow’s milk and 10 per cent goat’s milk which encourages the cheese’s unique flavour characteristics. Additionally, 3 to 4 months ripening in the natural limestone caves that line the surrounding mountains provides a natural airborne blue mould that is transmitted to the cheeses when they are pierced. Quite strong and aromatic, Valdeon lingers long on the palate.

QUESO MAHON CURADO
Region- Menorca, Spain, Cow’s Milk. Made from pasteurised cow’s milk and the rind is rubbed with paprika and olive oil so it can develop the aroma of fresh peaches. The cheese is firm with a strong taste, not unlike cheddar.

CORNISH YARG
Region-Cornwall, UK, Cow’s Milk A semi-hard cheese made from the milk of Friesian cows. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind. The texture varies from creamy and soft immediately under the nettle coating to a crumbly texture in the middle.

Goats/ Ewes Milk

BLACK SAVOURINE
Region- Yarra Valley, Victoria, Goat’s Milk Black Savourine is a cheese which has been ashed and then matured so that the white mould will grow on the surface of the cheese. This semi-matured Goat’s cheese has developed flavours reminiscent of roasted nuts. The texture is firm but with some moisture and the aromas of the cheese accompanies the long extension of flavour.

Dessert Wines

Grande Maison
“Cuvee des Agnes” 2007 Appellation Monbazillac Controlee, France – Semillon Sauvignon Muscadelle 750ml Bottle 80 Glass 14

D’Arenberg
“The Noble Botryotinia Fuckeliana” 2011 Sauvignon Blanc – Adelaide Hills 375ml Bottle 42 Glass 12

Chateau Rieussec “Carmes de Rieussec” 2nd Vin
Appellation Sauternes, France – Semillon Sauvignon Muscadelle 375ml Bottle 70

Dr. Loosen “Urziger Wurzgarten” 2010 Mosel, Germany – Riesling Auslese 375ml Bottle 100

Ziraldo 2007
Riesling Icewine – Niagara Pennisula, Canada 375ml Bottle 160

Cloudy Bay “Late Harvest” 2007
Riesling – Marlborough, New Zealand 375ml Bottle 75

Domaine des Richards 2011
Appellation Beaumes-De-Venise, France – Muscat 750ml Bottle 75

Mount Horrocks “Cordon Cut” 2011
Riesling – Clare Valley, South Australia 375ml Bottle 70

All Saints Estate 2011
Moscato – Rutherglen, Victoria 750ml Bottle 45

Chateau d’Yquem 1997
Appellation Sauternes, France – Semillon Sauvignon 375ml Bottle 935

Sparkling Dessert Wines

Moet & Chandon “Nectar Imperial” NV
Appellation Champagne, France – Pinot Noir Pinot Meunier Chardonnay 750ml Bottle 140

Chandon “Cuvee Riche” NV
Chardonnay Pinot Noir Pinot Meunier – Yarra Valley, Victoria 750ml Bottle