Desserts
PASTRIES
Valrhona Chocolate Fondant 12.50
warm chocolate cake with mandarin sorbet and chocolate feuillitine
Chapoutier Banyuls, France 09 11.75
Peanut Butter Ice Cream Bars 12.50
dark chocolate coated on a peanut cookie crust
caramelized banana sauce
Buller ‘Fine Old Muscat’, Victoria, Australia NV 12.75
Black Forest Cake 12.50
layers of dark and white chocolate mousse
amarena cherries and chocolate sauce
Elephant Island Framboise, BC 09 9.75
Pineapple + Mango 11.50
vanilla infused pineapple and fresh mango
served with rum savarin and coconut sorbet
Donnafugata ‘Ben Rye’ Passito, Sicily, Italy 06 17.25
Lemon Tart 11.50
raspberry coulis and candied lemon zest
Quady Essensia Orange Muscat, California 09 8.50
Okanagan Poached Pears 11.50
creme fraiche ice cream and ginger crumble
white wine and pear espuma
Jackson-Triggs Riesling, Proprietor’s Reserve 09 19.50
House Churned Ice Cream or Sorbet 10.50
Alvear ‘1927 Solera’ Sherry 15.75
TAKE HOME BOXES
Selection of Petit Fours 2 pieces 3.50, 8 pieces 12.00
Hand Crafted Chocolates 6 pieces 11.50, 12 pieces 19.50
Macarons 6 pieces 11.50
Thierry Blend Whole Espresso Beans 400gr 17.75
ARTISAN CHEESES
Artisanal Cheese Plate
served with apple-fig compote, sourdough crostini and nuts
choice of three 12.50 choice of five 18.50
Salt Spring Island ‘Montana’
BC, CANADA
semi firm sheep’s milk cheese with mild acidity and a nutty finish
Moonstruck Organic ‘White Grace’
BC, CANADA
Organic Jersey milk cheese with a crumbly texture and mellow flavour
1826 Aged White Cheddar
ONTARIO, CANADA
firm, sharp cheddar aged for 5 years
Vieux Pane
NORMANDY, FRANCE
smooth and finely textured with a creamy flavour
Bleu de Laqueuille
AUVERGNE, FRANCE
mild blue cheese with a smooth and firm texture
Roaring Forties
TASMANIA, AUSTRALIA
full flavoured blue-veined cheese with a smooth, buttery texture
