Dessert Sample Menu
LEMON THYME PANNA COTTA
Silky lemon panna cotta with thyme honey gelée and almond crumble.
ESPRESSO CRÈME BRÛLÉE
Silky coffee custard with a caramelized sugar crust, served with chocolate-dipped biscotti.
PERSIAN LOVE CAKE
Pistachio and rose water sponge with cardamom cream and edible flowers.
MANGO SORBET
Freshly made tangy mango sorbet served with white chocolate popcorn.
BASQUE CHEESECAKE
Burnt cheesecake with boat-made salted caramel and macadamia brittle.
DECONSTRUCTED APPLE STRUDEL
Rum-soaked apple and guava compote with Caribbean rum–vanilla ice cream, candied cashews, and spiced phyllo crisp.
PASSIONFRUIT & WHITE CHOCOLATE PAVLOVA
Crisp meringue with white chocolate chantilly and passionfruit & yuzu curd.
