Dessert
The finishing of a meal is as important as the start. In fact, it is the cuisine equivalent of the coup-de-grace. With us, desserts get the full recognition they deserve and the enduring taste of our final course will be remembered well.
Our list of desserts is extensive, from Crème Brullé and Panatone to the tortes with berries and freshly baked puddings. Popular this year has been using wedding cakes for dessert, a great idea for ensuring your guests do have a slice instead of finding it the following day squashed in the bottom of an evening bag!
Choux Swann
When a client sat across my table and explained she had an insatiable appetite for Profiteroles, I immediately thought - What can we do for this lovely lady? Well, I for one am always willing to please, so suggested a dessert with a twist, and here it is the ‘Choux Swann’.
Cheeseboard
Not for those with a sweet tooth. This fine Cheeseboard comes top of the list for those who enjoy a leisurely time over dessert. Versatile, plentiful and with abundance of choice, even for the most discerning cheese experts.
Tart Au Citron
This is an absolute French classic. The light pastry shell is filled with a zesty lemon sauce and sprinkled with icing sugar and is a wonderful dessert to stimulate your palate. Can be served with fresh berries and with or without Cornish clotted cream.
Lemon Sorbet
Contrasting a rich main course, our lemon sorbet is refreshing, light and attractive. Simply dressed with the rind of citrus fruit, sprinkled with chopped nuts and garnished with fresh mint
