Tahini and Chocolate Fondue

topped with raspberry, mango, pineapple and blueberry compote

trio of ice cream on vanilla sponge cake topped with torched meringue

homemade caramel sauce, toasted walnuts, honeycomb, sea salt flakes

marinated fresh fruits salad and ginger syrup served with vanilla ice cream

cinnamon mascarpone cream, almond espresso liqueur dry dates and “savoiardi”

Infused pear and bleu cheese on puff sheet tart