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DESSERTS $17.50

‘Atelier’ The Workshop
A free thinking environment. Evolution, morphing, seasonal, the classic, haute cuisine,
symbiosis are all elements explored in this dessert

Nayarit Milk Chocolate Crémeux
With mandarin gel, licorice, caramelised bitter chocolate puff pastry and
ice cream flavoured with the barrel of aged Jack Daniel’s Tennessee Whiskey

Rooibos Red Bush Tea And Caramel Custard
With mango, coriander and pistachio, 30 second yoghurt cake,
Hibiscus and a pink grapefruit and vanilla gelato

Exploding Strawberry Milkshake
Served with vanilla cheesecake, lemon curd, strawberry jelly, with many flavours
of summer fruits and lavender ice cream

Nitro White Chocolate Shells
Iced Jaina white chocolate shells with lychee, fresh raspberries, wild sorrel ice cream
and chilled consommé of yoghurt and lemongrass

Selection Of Cheeses
From the trolley $18

Coffee And Infusions
With Trinkets $7.5

DESSERT TASTING MENU
$55pp

Exploding Strawberry Milkshake
Served with vanilla cheesecake and many flavours of summer

‘Atelier’ The Workshop
A free thinking environment. Evolution, morphing, seasonal, the classic, haute cuisine,
symbiosis are all elements explored in this dessert

Nitro White Chocolate Shells
With lychee, raspberry and wild sorrel

Rooibos Red Bush Tea And Caramel Custard
With mango, coriander and pistachio, 30 second yoghurt cake,
Hibiscus and a pink grapefruit and vanilla gelato

Nayarit Milk Chocolate Crémeux
With mandarin gel, licorice, caramelised bitter chocolate puff pastry and
ice cream flavoured with the barrel of aged Jack Daniel’s Tennessee Whiskey

Coffee and Infusions
with trinkets

Pastry Chef: Brian Campbell

20% SURCHARGE APPLIES ON ALL PUBLIC HOLIDAYS

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