DESSERT

Passion Fruit Soufle

A side of Passoa Crème Anglaise & Passion Gelato.

Hibiscus Creme Brulee

Quenelle of Frozen White Chocolate mousse & dehydrated meringue.

Baby Baba Barbancourt

Fresh mission figs, cava sabayon, rum raisin whipped cream & gold leaf.

Slow Baked Acacia Apple Tatin

Caramelized popcorn, vanilla ice-cream & caramel sauce.

Grandma's Cinnamon Beignet

Tia Maria chocolate sauce & wild berry jam.

 

Yara Bodnaruk, Pastry Chef