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All desserts 16
Passionfruit Alaska, white chocolate anglaise, pineapple carpacio & toasted coconut
Chocolate parfait, hazelnut & caramel mousse, Valrhona sorbet
Rose water panna cotta, raspberry sorbet, pistachio
Shortbread & lemon curd tian, lemon sherbet, lemon confit
Savarin, yoghurt & vanilla sorbet, strawberry & mint salad
Cheese
Single cheese - 16
Cheese board (3 cheeses) - 42
Queso de Valdeón, lavender honey
Spanish blue cheese, made from a mixture of goat, cows and ewes milk. Matured for three months in natural caves, wrapped in sycamore leaves, giving it an earthy flavour to balance the strong, but not overpowering, blue.
Neudorf, beetroot relish
Hand made from East Friesian sheeps milk in a firm French Pyrenean style. Marvellous complexity of flavours, a little nutty with a sweet finish.
Over the Moon triple cream brie, melon jelly
Made from cow’s milk with added cream to make a soft, rich cheese which melts in the mouth. Soft, white rind with a smooth, firm centre has delicate mushroom and luscious buttery flavours
Tarago River Jensen’s Red, poached mandarin
A soft & creamy wash rind cheese, slightly pungent with rich complex flavours, wrapped in a moist orange rind.
All cheeses served with lavoche & fresh bread
 Elephant Hill Summer Dessert 2011-12 (96 KB)
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