Saturday, April 9, 2011
Dessert Degustation
Passion fruit strap, olive oil yoghurt spark, passion fruit caviar
Chocolate hazelnut Marquee, salt caramel gel, caramel biscuit, pink pepper cellophane
Peanut butter parfait, raspberry soufflé, raspberry slick, peanut butter powder
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Cashel blue and quince Millefeullie, quince syrup
Parmigiano Reggiano pannacotta parmesan crisp, roquette puree
Milawa cherve, beetroot tuile, micro chard
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Raspberry, lime and lychee sorbet
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“Carrot Cake”
Pain D’espice, purple heirloom carrot puree, orange and carrot sorbet, organic maple walnut crumble
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Butter crumbed fioe grass parfait, Pedro Ximenes chocolate sauce, chocolate mousse, tonka bean ice cream
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Saffron truffles
Fiori plunger coffee or loose leaf tea
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