Starters
Grilled asparagus spears, wrapped in Parma ham, Bernaise sauce,
x x x
Smoked duck breast, fresh rocket leaves, raspberry vinaigrette.
x x x
Roasted figs, wrapped in Parma ham, stuffed with blue cheese, honey and cinnamon dressing.
x x x
Saute Jersey royal potato salad, crispy bacon and spinach, warmed wholegrain mustard dressing.
x x x
Game pate, red onion chutney and Melba toast.
x x x
Chicken and winter vegetable broth, thick cut granary bread.
x x x
Crispy duck leg, roasted plum and chicory salad, caramelised plum chutney.
x x x
Trio of bruschettas: Wild mushroom and Parma ham, olive, blush tomato and basil, Tomato and chilli salsa.
x x x
Seared carpacio of tuna in roasted sesame crust, wasabi creme fraiche, soy and pickled ginger.
x x x
Crayfish tails and prawns, mango, coriander and chilli salsa.
x x x
Tian of crab and avocado, pink grapefruit and chervil dressing.
x x x
Individual smoked haddock, leek and cheese pie, creamed potato gratin.
x x x
King prawns, garlic, chilli, coriander, roasted butternut squash.
x x x
Baked goats cheese tart, sun-dried tomato pesto, watercress and rocket leaves.
x x x
Mozzarella, tomato and fresh basil salad, black olive, blush tomatoes, olive oil and balsamic.
x x x
Chunky butternut squash and coconut soup, flavoured with chilli and lemongrass.
Main-courses (For vegetarian or alternate diets, I will arrange bespoke menus)
Roasted breast of free range chicken, stuffed with asparagus mousseline, wrapped in streaky bacon and puff pastry,
white wine cream sauce.
x x x
Breast of free range chicken, stuffed with mozzarella and blushed tomatoes, wrapped in smoked bacon,
roasted red pepper coulis, sauté spinach, garlic and black pepper.
x x x
Assiette of chicken: Pan fried breast, wrapped in Parma ham, confit of drumstick, rolled thigh,
stuffed with wild mushroom mousseline, white wine and tarragon gravy.
x x x
Roasted saddle of Hampshire turkey, sausage meat and cranberry stuffing, crispy roast potatoes,
sesame roast carrots, savoy cabbage, saute baby sprouts with bacon and chestnuts.
x x x
Seared pork fillet, slow roasted 5 spiced pork belly, sea salt crackling.
Dijon mustard mash, sauté green beans, cider and apple cream sauce.
x x x
Medallions of pork loin, Slow braised shoulder, sea salt crackling,
Dauphinoise potatoes, sesame roasted carrots, wholegrain mustard and red wine gravy.
x x x
Gressingham duck breast, brushed with clove, cinnamon, ginger and honey, crispy duck leg roll, noodles, sugar snap peas and red peppers.
x x x
Seared medallions of British steak, Masala and peppercorn sauce, Chateau potatoes, watercress.
x x x
Traditional fillet of beef Wellington, Parma ham, wild mushroom pate, puff pastry, red wine gravy.
x x x
Slow braised shank of lamb, balsamic vinegar and tarragon, natural gravy and mustard seed mash.
x x x
Lamb three ways: Cutlet of lamb, roasted pink, slow braised shoulder, individual shepherds pie, celeriac mash, rosemary gravy.
x x x
Spring rump of lamb, roasted with garlic and fresh rosemary, red wine pan gravy.
x x x
Roasted rib-eye of matured English beef, Yorkshire pudding, root vegetable puree,
steamed broccoli, honey roasted parsnips and crispy roast chateau potatoes.
x x x
Tender monk fish medallions, dusted in mixed spices, chilli, ginger,
lemongrass and coconut sauce, fragrant basmati rice, cardamom, lemon and clove.
x x x
Pan roasted cod fillet, chorizo, white wine sauce, saffron fondant potato.
x x x
Baked supreme of salmon, lemon and parsley crust, light tarragon cream sauce.
x x x
Tempura fillet of sea-bass, crispy duck fat chips and saute peas with bacon, shallots and red chilli, lemon mayonnaise.
x x x
Whole seabass (boneless) stuffed with roasted garlic, rocket and blush tomato pesto,
Braised sliced potatoes, white onions and fresh herbs, tarragon butter sauce.
Desserts
Fresh Hampshire strawberries with balsamic reduction and brandy snap basket.
x x x
Strawberry, vanilla and mascapone cheesecake, crunchy homemade biscuit base.
x x x
White chocolate chip and fresh minted cheesecake.
x x x
Bailey's and toffee cheesecake.
x x x
Roasted plum and ginger bake well tart, with creme Anglais.
x x x
Cappuccino and white chocolate tiramisu.
x x x
Lime, mango and cardamom posset, vanilla tuille, fresh raspberries,
x x x
Apple and cinnamon tartin, caramel sauce and vanilla ice cream.
x x x
Lemon tart, shortcrust pastry and raspberry coulis.
x x x
Vanilla creme brulee with tuile biscuit.
x x x
Mango, ginger and coconut mousse with orange shortbread.
x x x
Lemon rice pudding brulee, blueberry jam and crunchy honeycomb.
x x x
Chocolate and cinnamon tarte, fresh raspberries, raspberry coulis.
x x x
Elderflower pannacotta, strawberry salad and vanilla tuille biscuit.
x x x
Blackberry and elderflower jelly, vanilla and honeycomb ice cream.
x x x
Starters
Grilled asparagus spears, wrapped in Parma ham, Bernaise sauce,
x x x
Smoked duck breast, fresh rocket leaves, raspberry vinaigrette.
x x x
Roasted figs, wrapped in Parma ham, stuffed with blue cheese, honey and cinnamon dressing.
x x x
Saute Jersey royal potato salad, crispy bacon and spinach, warmed wholegrain mustard dressing.
x x x
Game pate, red onion chutney and Melba toast.
x x x
Chicken and winter vegetable broth, thick cut granary bread.
x x x
Crispy duck leg, roasted plum and chicory salad, caramelised plum chutney.
x x x
Trio of bruschettas: Wild mushroom and Parma ham, olive, blush tomato and basil, Tomato and chilli salsa.
x x x
Seared carpacio of tuna in roasted sesame crust, wasabi creme fraiche, soy and pickled ginger.
x x x
Crayfish tails and prawns, mango, coriander and chilli salsa.
x x x
Tian of crab and avocado, pink grapefruit and chervil dressing.
x x x
Individual smoked haddock, leek and cheese pie, creamed potato gratin.
x x x
King prawns, garlic, chilli, coriander, roasted butternut squash.
x x x
Baked goats cheese tart, sun-dried tomato pesto, watercress and rocket leaves.
x x x
Mozzarella, tomato and fresh basil salad, black olive, blush tomatoes, olive oil and balsamic.
x x x
Chunky butternut squash and coconut soup, flavoured with chilli and lemongrass.
Main-courses (For vegetarian or alternate diets, I will arrange bespoke menus)
Roasted breast of free range chicken, stuffed with asparagus mousseline, wrapped in streaky bacon and puff pastry,
white wine cream sauce.
x x x
Breast of free range chicken, stuffed with mozzarella and blushed tomatoes, wrapped in smoked bacon,
roasted red pepper coulis, sauté spinach, garlic and black pepper.
x x x
Assiette of chicken: Pan fried breast, wrapped in Parma ham, confit of drumstick, rolled thigh,
stuffed with wild mushroom mousseline, white wine and tarragon gravy.
x x x
Roasted saddle of Hampshire turkey, sausage meat and cranberry stuffing, crispy roast potatoes,
sesame roast carrots, savoy cabbage, saute baby sprouts with bacon and chestnuts.
x x x
Seared pork fillet, slow roasted 5 spiced pork belly, sea salt crackling.
Dijon mustard mash, sauté green beans, cider and apple cream sauce.
x x x
Medallions of pork loin, Slow braised shoulder, sea salt crackling,
Dauphinoise potatoes, sesame roasted carrots, wholegrain mustard and red wine gravy.
x x x
Gressingham duck breast, brushed with clove, cinnamon, ginger and honey, crispy duck leg roll, noodles, sugar snap peas and red peppers.
x x x
Seared medallions of British steak, Masala and peppercorn sauce, Chateau potatoes, watercress.
x x x
Traditional fillet of beef Wellington, Parma ham, wild mushroom pate, puff pastry, red wine gravy.
x x x
Slow braised shank of lamb, balsamic vinegar and tarragon, natural gravy and mustard seed mash.
x x x
Lamb three ways: Cutlet of lamb, roasted pink, slow braised shoulder, individual shepherds pie, celeriac mash, rosemary gravy.
x x x
Spring rump of lamb, roasted with garlic and fresh rosemary, red wine pan gravy.
x x x
Roasted rib-eye of matured English beef, Yorkshire pudding, root vegetable puree,
steamed broccoli, honey roasted parsnips and crispy roast chateau potatoes.
x x x
Tender monk fish medallions, dusted in mixed spices, chilli, ginger,
lemongrass and coconut sauce, fragrant basmati rice, cardamom, lemon and clove.
x x x
Pan roasted cod fillet, chorizo, white wine sauce, saffron fondant potato.
x x x
Baked supreme of salmon, lemon and parsley crust, light tarragon cream sauce.
x x x
Tempura fillet of sea-bass, crispy duck fat chips and saute peas with bacon, shallots and red chilli, lemon mayonnaise.
x x x
Whole seabass (boneless) stuffed with roasted garlic, rocket and blush tomato pesto,
Braised sliced potatoes, white onions and fresh herbs, tarragon butter sauce.
Desserts
Fresh Hampshire strawberries with balsamic reduction and brandy snap basket.
x x x
Strawberry, vanilla and mascapone cheesecake, crunchy homemade biscuit base.
x x x
White chocolate chip and fresh minted cheesecake.
x x x
Bailey's and toffee cheesecake.
x x x
Roasted plum and ginger bake well tart, with creme Anglais.
x x x
Cappuccino and white chocolate tiramisu.
x x x
Lime, mango and cardamom posset, vanilla tuille, fresh raspberries,
x x x
Apple and cinnamon tartin, caramel sauce and vanilla ice cream.
x x x
Lemon tart, shortcrust pastry and raspberry coulis.
x x x
Vanilla creme brulee with tuile biscuit.
x x x
Mango, ginger and coconut mousse with orange shortbread.
x x x
Lemon rice pudding brulee, blueberry jam and crunchy honeycomb.
x x x
Chocolate and cinnamon tarte, fresh raspberries, raspberry coulis.
x x x
Elderflower pannacotta, strawberry salad and vanilla tuille biscuit.
x x x
Blackberry and elderflower jelly, vanilla and honeycomb ice cream.
x x x
Starters
Grilled asparagus spears, wrapped in Parma ham, Bernaise sauce,
x x x
Smoked duck breast, fresh rocket leaves, raspberry vinaigrette.
x x x
Roasted figs, wrapped in Parma ham, stuffed with blue cheese, honey and cinnamon dressing.
x x x
Saute Jersey royal potato salad, crispy bacon and spinach, warmed wholegrain mustard dressing.
x x x
Game pate, red onion chutney and Melba toast.
x x x
Chicken and winter vegetable broth, thick cut granary bread.
x x x
Crispy duck leg, roasted plum and chicory salad, caramelised plum chutney.
x x x
Trio of bruschettas: Wild mushroom and Parma ham, olive, blush tomato and basil, Tomato and chilli salsa.
x x x
Seared carpacio of tuna in roasted sesame crust, wasabi creme fraiche, soy and pickled ginger.
x x x
Crayfish tails and prawns, mango, coriander and chilli salsa.
x x x
Tian of crab and avocado, pink grapefruit and chervil dressing.
x x x
Individual smoked haddock, leek and cheese pie, creamed potato gratin.
x x x
King prawns, garlic, chilli, coriander, roasted butternut squash.
x x x
Baked goats cheese tart, sun-dried tomato pesto, watercress and rocket leaves.
x x x
Mozzarella, tomato and fresh basil salad, black olive, blush tomatoes, olive oil and balsamic.
x x x
Chunky butternut squash and coconut soup, flavoured with chilli and lemongrass.
Main-courses (For vegetarian or alternate diets, I will arrange bespoke menus)
Roasted breast of free range chicken, stuffed with asparagus mousseline, wrapped in streaky bacon and puff pastry,
white wine cream sauce.
x x x
Breast of free range chicken, stuffed with mozzarella and blushed tomatoes, wrapped in smoked bacon,
roasted red pepper coulis, sauté spinach, garlic and black pepper.
x x x
Assiette of chicken: Pan fried breast, wrapped in Parma ham, confit of drumstick, rolled thigh,
stuffed with wild mushroom mousseline, white wine and tarragon gravy.
x x x
Roasted saddle of Hampshire turkey, sausage meat and cranberry stuffing, crispy roast potatoes,
sesame roast carrots, savoy cabbage, saute baby sprouts with bacon and chestnuts.
x x x
Seared pork fillet, slow roasted 5 spiced pork belly, sea salt crackling.
Dijon mustard mash, sauté green beans, cider and apple cream sauce.
x x x
Medallions of pork loin, Slow braised shoulder, sea salt crackling,
Dauphinoise potatoes, sesame roasted carrots, wholegrain mustard and red wine gravy.
x x x
Gressingham duck breast, brushed with clove, cinnamon, ginger and honey, crispy duck leg roll, noodles, sugar snap peas and red peppers.
x x x
Seared medallions of British steak, Masala and peppercorn sauce, Chateau potatoes, watercress.
x x x
Traditional fillet of beef Wellington, Parma ham, wild mushroom pate, puff pastry, red wine gravy.
x x x
Slow braised shank of lamb, balsamic vinegar and tarragon, natural gravy and mustard seed mash.
x x x
Lamb three ways: Cutlet of lamb, roasted pink, slow braised shoulder, individual shepherds pie, celeriac mash, rosemary gravy.
x x x
Spring rump of lamb, roasted with garlic and fresh rosemary, red wine pan gravy.
x x x
Roasted rib-eye of matured English beef, Yorkshire pudding, root vegetable puree,
steamed broccoli, honey roasted parsnips and crispy roast chateau potatoes.
x x x
Tender monk fish medallions, dusted in mixed spices, chilli, ginger,
lemongrass and coconut sauce, fragrant basmati rice, cardamom, lemon and clove.
x x x
Pan roasted cod fillet, chorizo, white wine sauce, saffron fondant potato.
x x x
Baked supreme of salmon, lemon and parsley crust, light tarragon cream sauce.
x x x
Tempura fillet of sea-bass, crispy duck fat chips and saute peas with bacon, shallots and red chilli, lemon mayonnaise.
x x x
Whole seabass (boneless) stuffed with roasted garlic, rocket and blush tomato pesto,
Braised sliced potatoes, white onions and fresh herbs, tarragon butter sauce.
Desserts
Fresh Hampshire strawberries with balsamic reduction and brandy snap basket.
x x x
Strawberry, vanilla and mascapone cheesecake, crunchy homemade biscuit base.
x x x
White chocolate chip and fresh minted cheesecake.
x x x
Bailey's and toffee cheesecake.
x x x
Roasted plum and ginger bake well tart, with creme Anglais.
x x x
Cappuccino and white chocolate tiramisu.
x x x
Lime, mango and cardamom posset, vanilla tuille, fresh raspberries,
x x x
Apple and cinnamon tartin, caramel sauce and vanilla ice cream.
x x x
Lemon tart, shortcrust pastry and raspberry coulis.
x x x
Vanilla creme brulee with tuile biscuit.
x x x
Mango, ginger and coconut mousse with orange shortbread.
x x x
Lemon rice pudding brulee, blueberry jam and crunchy honeycomb.
x x x
Chocolate and cinnamon tarte, fresh raspberries, raspberry coulis.
x x x
Elderflower pannacotta, strawberry salad and vanilla tuille biscuit.
x x x
Blackberry and elderflower jelly, vanilla and honeycomb ice cream.
x x x
Starters
Grilled asparagus spears, wrapped in Parma ham, Bernaise sauce,
x x x
Smoked duck breast, fresh rocket leaves, raspberry vinaigrette.
x x x
Roasted figs, wrapped in Parma ham, stuffed with blue cheese, honey and cinnamon dressing.
x x x
Saute Jersey royal potato salad, crispy bacon and spinach, warmed wholegrain mustard dressing.
x x x
Game pate, red onion chutney and Melba toast.
x x x
Chicken and winter vegetable broth, thick cut granary bread.
x x x
Crispy duck leg, roasted plum and chicory salad, caramelised plum chutney.
x x x
Trio of bruschettas: Wild mushroom and Parma ham, olive, blush tomato and basil, Tomato and chilli salsa.
x x x
Seared carpacio of tuna in roasted sesame crust, wasabi creme fraiche, soy and pickled ginger.
x x x
Crayfish tails and prawns, mango, coriander and chilli salsa.
x x x
Tian of crab and avocado, pink grapefruit and chervil dressing.
x x x
Individual smoked haddock, leek and cheese pie, creamed potato gratin.
x x x
King prawns, garlic, chilli, coriander, roasted butternut squash.
x x x
Baked goats cheese tart, sun-dried tomato pesto, watercress and rocket leaves.
x x x
Mozzarella, tomato and fresh basil salad, black olive, blush tomatoes, olive oil and balsamic.
x x x
Chunky butternut squash and coconut soup, flavoured with chilli and lemongrass.
x x x
Smoked duck breast, fresh rocket leaves, raspberry vinaigrette.
x x x
Roasted figs, wrapped in Parma ham, stuffed with blue cheese, honey and cinnamon dressing.
x x x
Saute Jersey royal potato salad, crispy bacon and spinach, warmed wholegrain mustard dressing.
x x x
Game pate, red onion chutney and Melba toast.
x x x
Chicken and winter vegetable broth, thick cut granary bread.
x x x
Crispy duck leg, roasted plum and chicory salad, caramelised plum chutney.
x x x
Trio of bruschettas: Wild mushroom and Parma ham, olive, blush tomato and basil, Tomato and chilli salsa.
x x x
Seared carpacio of tuna in roasted sesame crust, wasabi creme fraiche, soy and pickled ginger.
x x x
Crayfish tails and prawns, mango, coriander and chilli salsa.
x x x
Tian of crab and avocado, pink grapefruit and chervil dressing.
x x x
Individual smoked haddock, leek and cheese pie, creamed potato gratin.
x x x
King prawns, garlic, chilli, coriander, roasted butternut squash.
x x x
Baked goats cheese tart, sun-dried tomato pesto, watercress and rocket leaves.
x x x
Mozzarella, tomato and fresh basil salad, black olive, blush tomatoes, olive oil and balsamic.
x x x
Chunky butternut squash and coconut soup, flavoured with chilli and lemongrass.
Main-courses (For vegetarian or alternate diets, I will arrange bespoke menus)
Roasted breast of free range chicken, stuffed with asparagus mousseline, wrapped in streaky bacon and puff pastry,
white wine cream sauce.
x x x
Breast of free range chicken, stuffed with mozzarella and blushed tomatoes, wrapped in smoked bacon,
roasted red pepper coulis, sauté spinach, garlic and black pepper.
x x x
Assiette of chicken: Pan fried breast, wrapped in Parma ham, confit of drumstick, rolled thigh,
stuffed with wild mushroom mousseline, white wine and tarragon gravy.
x x x
Roasted saddle of Hampshire turkey, sausage meat and cranberry stuffing, crispy roast potatoes,
sesame roast carrots, savoy cabbage, saute baby sprouts with bacon and chestnuts.
x x x
Seared pork fillet, slow roasted 5 spiced pork belly, sea salt crackling.
Dijon mustard mash, sauté green beans, cider and apple cream sauce.
x x x
Medallions of pork loin, Slow braised shoulder, sea salt crackling,
Dauphinoise potatoes, sesame roasted carrots, wholegrain mustard and red wine gravy.
x x x
Gressingham duck breast, brushed with clove, cinnamon, ginger and honey, crispy duck leg roll, noodles, sugar snap peas and red peppers.
x x x
Seared medallions of British steak, Masala and peppercorn sauce, Chateau potatoes, watercress.
x x x
Traditional fillet of beef Wellington, Parma ham, wild mushroom pate, puff pastry, red wine gravy.
x x x
Slow braised shank of lamb, balsamic vinegar and tarragon, natural gravy and mustard seed mash.
x x x
Lamb three ways: Cutlet of lamb, roasted pink, slow braised shoulder, individual shepherds pie, celeriac mash, rosemary gravy.
x x x
Spring rump of lamb, roasted with garlic and fresh rosemary, red wine pan gravy.
x x x
Roasted rib-eye of matured English beef, Yorkshire pudding, root vegetable puree,
steamed broccoli, honey roasted parsnips and crispy roast chateau potatoes.
x x x
Tender monk fish medallions, dusted in mixed spices, chilli, ginger,
lemongrass and coconut sauce, fragrant basmati rice, cardamom, lemon and clove.
x x x
Pan roasted cod fillet, chorizo, white wine sauce, saffron fondant potato.
x x x
Baked supreme of salmon, lemon and parsley crust, light tarragon cream sauce.
x x x
Tempura fillet of sea-bass, crispy duck fat chips and saute peas with bacon, shallots and red chilli, lemon mayonnaise.
x x x
Whole seabass (boneless) stuffed with roasted garlic, rocket and blush tomato pesto,
Braised sliced potatoes, white onions and fresh herbs, tarragon butter sauce.
white wine cream sauce.
x x x
Breast of free range chicken, stuffed with mozzarella and blushed tomatoes, wrapped in smoked bacon,
roasted red pepper coulis, sauté spinach, garlic and black pepper.
x x x
Assiette of chicken: Pan fried breast, wrapped in Parma ham, confit of drumstick, rolled thigh,
stuffed with wild mushroom mousseline, white wine and tarragon gravy.
x x x
Roasted saddle of Hampshire turkey, sausage meat and cranberry stuffing, crispy roast potatoes,
sesame roast carrots, savoy cabbage, saute baby sprouts with bacon and chestnuts.
x x x
Seared pork fillet, slow roasted 5 spiced pork belly, sea salt crackling.
Dijon mustard mash, sauté green beans, cider and apple cream sauce.
x x x
Medallions of pork loin, Slow braised shoulder, sea salt crackling,
Dauphinoise potatoes, sesame roasted carrots, wholegrain mustard and red wine gravy.
x x x
Gressingham duck breast, brushed with clove, cinnamon, ginger and honey, crispy duck leg roll, noodles, sugar snap peas and red peppers.
x x x
Seared medallions of British steak, Masala and peppercorn sauce, Chateau potatoes, watercress.
x x x
Traditional fillet of beef Wellington, Parma ham, wild mushroom pate, puff pastry, red wine gravy.
x x x
Slow braised shank of lamb, balsamic vinegar and tarragon, natural gravy and mustard seed mash.
x x x
Lamb three ways: Cutlet of lamb, roasted pink, slow braised shoulder, individual shepherds pie, celeriac mash, rosemary gravy.
x x x
Spring rump of lamb, roasted with garlic and fresh rosemary, red wine pan gravy.
x x x
Roasted rib-eye of matured English beef, Yorkshire pudding, root vegetable puree,
steamed broccoli, honey roasted parsnips and crispy roast chateau potatoes.
x x x
Tender monk fish medallions, dusted in mixed spices, chilli, ginger,
lemongrass and coconut sauce, fragrant basmati rice, cardamom, lemon and clove.
x x x
Pan roasted cod fillet, chorizo, white wine sauce, saffron fondant potato.
x x x
Baked supreme of salmon, lemon and parsley crust, light tarragon cream sauce.
x x x
Tempura fillet of sea-bass, crispy duck fat chips and saute peas with bacon, shallots and red chilli, lemon mayonnaise.
x x x
Whole seabass (boneless) stuffed with roasted garlic, rocket and blush tomato pesto,
Braised sliced potatoes, white onions and fresh herbs, tarragon butter sauce.
Desserts
Fresh Hampshire strawberries with balsamic reduction and brandy snap basket.
x x x Strawberry, vanilla and mascapone cheesecake, crunchy homemade biscuit base. x x x White chocolate chip and fresh minted cheesecake. x x x Bailey's and toffee cheesecake. x x x Roasted plum and ginger bake well tart, with creme Anglais. x x x Cappuccino and white chocolate tiramisu. x x x Lime, mango and cardamom posset, vanilla tuille, fresh raspberries, x x x Apple and cinnamon tartin, caramel sauce and vanilla ice cream. x x x Lemon tart, shortcrust pastry and raspberry coulis. x x x Vanilla creme brulee with tuile biscuit. x x x Mango, ginger and coconut mousse with orange shortbread. x x x Lemon rice pudding brulee, blueberry jam and crunchy honeycomb. x x x Chocolate and cinnamon tarte, fresh raspberries, raspberry coulis. x x x Elderflower pannacotta, strawberry salad and vanilla tuille biscuit. x x x Blackberry and elderflower jelly, vanilla and honeycomb ice cream. |
x x x
Chocolate and cointreau fondant, cinnamon ice cream.
x x x
Toffee apple, crunchy oat and pecan crumble, chilled vanilla custard.
