Dessert Menu
- Poached Pears Au Vin Rouge
with Shaved White Chocolate and Cookie Tuille Drizzled with Crème Anglaise - Orange and Passion Fruit Tart
Layers of Passion Fruit and Mandarin Orange Cream, with Macadamia Nuts and Wrapped in Delicate Almond Cake - Twin Pastry Swans
Delicately Brushed in White Chocolate with Lemon Cream on a Pool of Raspberry Melba Sauce - Frangipan and Lemon Tart
Topped with Fresh Berries and Fruit a Mango Coulis and Fresh Whipped Cream - Chocolate Truffle Pyranese
Rich Chocolate Mousse filled with Caramel Served with Raspberry Sauce
