All desserts 15
Fried frangellico créme, vanilla port poached figs, lemon mascarpone
Vhalrona chocolate terrine, honeycomb, jaffa sorbet, chocolate crumb
Candied apples, green apple sorbet, oat & walnut crumble, cinnamon panna cotta
Passionfruit curd tian, pineapple sorbet, citrus confit
Roasted banana parfait, doughnuts, butterscotch cream, toasted coconut
Single cheese - 16
Two - 30
Three - 42
Four - 55
Queso Manchego, rosemary honey
Made in the La Mancha region of Spain from the milk of Manchega sheep. Manchego has a firm and compact consistency, buttery texture and distinctive flavour. Well developed but not too strong, creamy with a slight piquancy.
Over the Moon Galactic Gold washed rind, spiced pear compote
Made from cow's milk with a slightly sticky orangey-yellow rind. Velvety, soft and supple in texture with rich, earthy, piquant flavours developing a stronger more complex taste as it matures.
Whitestone Moeraki Bay, smoked beetroot jam
A premium high cream blue with a short maturation, resulting in a firm texture, mild flavour & rich full cream finish.
Tarago River triple cream brie, apple orange cinnamon compote
The clean citric flavours make this the perfect dessert cheese. As the cheese matures the chalky centre develops into a rich buttery texture with intense yeasty, earthy flavours.
All cheeses served with fresh bread, toasted almond loaf, fresh fruit, quince & mustard paste
Elephant Hill Autumn Dessert 2013 (83 KB)