Dolci
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DOLCI
| MOUSSE AL CIOCCOLATO E NOCCIOLE | $20 |
DARK CHOCOLATE AND HAZELNUT MOUSSE WITH COCOA NIB TUILLE, WHITE CHOCOLATE AND RASPBERRY AERO, HAZELNUT OIL GELATO
| BRULE AL FRUTTO DELLA PASSIONE | $18 |
PASSIONFRUIT BRULEE WITH SHAVED PINEAPPLE, MANGO, PASSIONFRUIT AND COCONUT SORBET
| CREMA ALLO ZAFFERANO, MERINGA ROSA E SORBETTO ARANCE ROSSE | $19 |
SAFFRON CUSTARD WITH BLOOD ORANGE AND APEROL SORBET, MILKDUST, PINK MERINGUES, CRYSTALLISED LILAC PETALS AND BABY ROCKET
| PESCHE ARROSTITO CON SUO MOUSSE | $19 |
ROASTED PEACHES, BALSAMIC ICECREAM, MERINGUE, PEACH MOUSSE, ROASTED ALMONDS AND BABY BASIL
| AFFOGATO | $16 |
VANILLA BEAN GELATO TOPPED WITH ESPRESSO AND NOCELLO LIQUEUR
| SEMIFREDDO AL MARSALA E AL MUSCOVADO | $19 |
MARSALA AND MUSCOVADO SEMIFREDDO WITH POACHED RHUBARB, STRAWBERRY,
BRICK TUILLE AND STRAWBERRY BLACK PEPPER SORBET
| STRAVAGANZA DI CIOCCOLATA TO SHARE | $50 |
HAZELNUT BRULEE WITH HAZELNUT PRALINE AND TRUFFLE HONEY; DARK CHOCOLATE GANACHE WITH PINE NUT CRUMB, OLIVE BRICK WAFER; WHITE CHOCOLATE GELATO WITH DARK COCOA SOIL; MILK CHOCOLATE TART WITH CHOCOLATE SWEET PASTRY; CHOCOLATE BON BONS
FORMAGGI
CHEESES SERVED WITH QUINCE PASTE, FARRO FLAT BREAD PANE CARASAU AND FRUIT BREAD
FOR CURRENT CHEESES SEE PDF ABOVE
PASTRY CHEF – ROSE HARDING
