Tart and creamy cheesecake on an Amaretti cookie crust, freshly squeezed passionfruit and Alizé liqueur syrup

Spanish saffron poached pears, lemon scented pound cake, pear agro dolce, red vermouth zabaglione, pistachio gelato

Chamomile scented panna cotta, strawberry consommé, almond crumble

Freshly prepared in-house spun sorbet and gelato, made from fresh fruit and all natural ingredients

Chef’s selection from the market

In-house classic brûlée with a luxurious custard made of authentic Tahitian vanilla beans and traditional caramelized crust

Imported Italian ladyfingers dipped in brandy and espresso, layered with authentic Italian mascarpone cream, finished with espresso crème anglaise and cocoa powder dusting

Three cheese selection with Chef’s accompaniments