Individual pear tart tatins with fromage frais sorbet and star anise salt
Pimms o’clock: Pimms jelly, marinated strawberries, cucumber syrup, mint cream
Spiced banana, muscovado & milk chocolate ingot, coconut & golden rum chiboust cream, banana crumbs
Raspberry, lychee and rosewater gerbets
Frozen almond parfait, saffron foam, pistachio & cardamom brittle
Madagascan chocolate marquise in chocolate cocoa pod, passionfruit curd, basil cream
Set lemon cream, caramelised pastry, gin & tonic jelly pieces, juniper space dust, candied lime zest
Up-to-date apple pie: confit apples, cheddar puff pastry, bay leaf ice cream, cinnamon, clove & nutmeg syrup
Mini buttermilk & banana cakes, roasted banana ice cream, rum syrup, pecan & banana praline
Roasted figs, honey & thyme tuiles, vanilla mascarpone cream
Butternut cubes poached in vanilla syrup, coffee soil, vanilla mascarpone sorbet toasted vanilla sunflower seeds.
Flavours of the Black Forest: Tahitian vanilla pavlova, dark chocolate ganache, marinated cherries, cherry jelly, Kirsch cream
Peach “Bellini” – Prosecco jelly, peach, basil & orange blossom salad, peach foam
Selection of cheese in prime condition from the award-winning CheeseWorks.
(Cheese can also be taken as a 4th course)