Dessert Menu

Lemon Meringue 18

florentine shortbread, lemon curd, toasted swiss meringue (gf/n)
Dark Chocolate Ganache 21

chocolate sablé, miso cassis caramel, salted caramel ganache, fleur de sel (gf )
Sweet Corn Sticky Toffee Pudding 18

toffee sauce, brown butter popcorn ice cream, plums, caramel popcorn (gf )
Caramelized Pear Napoleon 21

house puff pastry, tres leches biscuit, pear, milk chocolate hazelnut whip (n)
Honey Brie Cheesecake 18

graham crumbles, fresh figs, balsamic roasted candy snap grapes (gf )
Tiramisu Pain Perdu 21

house brioche, espresso and rum crème brûlée, marsala mascarpone mousse, chocolate pearls
Dragon Fruit & Coconut Tapioca 18

fresh fruit, date, cashew and dark chocolate bark, toasted coconut (gf/vg/n*)
Baked Hawaiian 21

passion fruit, orange, & guava sorbet, coconut macaroon, maple glazed macademia nuts, toasted swiss meringue (gf/n*)
House-made Ice Cream (gf ) & Sorbet

Ask your server (gf/vg*)
Artisanal Cheese Plate 29.5

chef's selection

PASTRY CHEF AMY SIMPSON / pASTRY SOUS CHEF ADRIANNA HEBBERT

Please let your server know of any dietary restrictions or allergies before ordering.

A 4% surcharge is added by the restaurant to help offer competitive wages and healthcare to our full-time employees. Thank you for supporting our efforts.

A 21% service charge will be added to groups of 7 or more.