Thursday, April 7, 2011

This Saturday's dessert degustation menu...


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

1 comment:

  1. What a neat post! Looking forward for more post from you. Thank you for sharing!

    ReplyDelete