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.
