Food Menu - Dessert Menu

Dessert Menu

Vanilla crème brulee, chocolate & date. Biscotti 15

Raspberry ice-cream with Grand Marnier 15

Vanilla bean ice-cream, pedro ximenez 15

Warm poached pear with gingerbread ice-cream. Marmalade, honey biscuit 15

Dark chocolate tart, fromage blanc, salt caramel and walnuts 15

House made chocolate 1.7

Cheese Selection- priced per 50 gram with quince paste and lavosh.

Soft Cheese
Brillat Savarin– 11 each
Region – Normandy, France, cow’s milk
A forgotten style from the Brie region of Ile de France, and once made in the town of Nangis, the Rouzaire family has reintroduced it. Smaller than the traditional Brie, the pate is soft and the surface is always marked with straw like colours.

Hard Cheese
Manchego– 11 each
Region – La Mancha, sheeps milk
A delicious firm cheese which is sold in both young and aged forms, with a varying intensity of flavor depending on how aged the cheese is. The cheese is also crumbly and dry. Being a sheep's cheese it has a higher fat content than cow's cheese which is in turn fattier than goat's cheese.

Blue Cheese
Cropwell Bishop Shropshire Blue – 12 each
Region – Shropshire England, cow’s milk
A natural crusty rind blue cheese distinguished by its dramatic orange colouring which comes from Annatto, a natural plant extract from South America. Annatto has been used to colour cheeses to make them look more attractive since the Middle Ages. Despite its name this cheese is actually made in the Midlands of England in an identical way to Stilton except for the colour. Matured for 3-4 months, the addition of Annatto adds a slight bitterness to the final flavour, a balance to the richness of the cheese and the sweetness of the blue.

Fourme d’Ambert– 12 each
Region – Auvergne, France, cow’s milk.
This is cow’s milk cheese has a grey traditional rind that is uneven with wrinkles. The pate is dense like Stilton, but more supple and nutty in flavour, with a lovely savoury tang to finish.

Goats/Ewes Milk
Cambray Friesette-12 each
Region: Cambray, Western Australia
Description: Named after the breed of sheep milked at Cambray-East Friesland and Poll Dorsett.  This unique white mould cheese is based on a traditional French-style recipe.  It has a light, creamy texture, lemon tang and a rich, full aftertaste.

Fromage D'Affinois Chevre Cremeaux – 11each
Region: Rhone-Alpes France
Description: This unusual hexagonal surface ripened goats' milk cheese is made near Lyons using a modern micro filtration technique. This concentrates the rich solids in the milk ensuring a smooth consisten texture and well rounded creamy flavour which is enhanced by the use of complex moulds in the rind.

Cocktail
Mon Chéri Martini – 16.50 (We recommend this cocktail with our cheeses)
Pedro Ximenez, Tuaca, Bookers Bourbon slowly stirred over ice with orange oil zest