first course


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D E SS E R T

SPICED SUGAR BEIGNETS

vanilla diplomat crème, valrhona chocolate sauce $10

VALRHONA GUANAJA TOR TE

earl grey chantilly, chewy coconut $12

RHUBARB BAVAROIS

rhubarb gelée, poached rhubarb, basil sponge, salted almond crumb $10

COCONUT SORBET

coconut lime tapioca, passion fruit coulis, honey tuile $10 CHEF ’ S HOT CHOCOLATE toasted brioche, salted butter $5

ARTISANAL CHEESE PLATE

salted honey, seasonal fruit compote, grilled bread $18