| chocolate mint assiette |
13.9 |
quince & mascarpone dacquoise
with quince jelly |
13.9 |
baked lemon tart
with lavender ice cream cones |
13.9 |
bread & butter custard
with brioche & poached pear,
served with vanilla anglaise (10 min)
|
13.9 |
mixed dessert platter (serves two)
a taste of all of the above |
20.9 |
rhubarb soufflé
served with rhubarb ice cream |
13.9 |
a selection of australian cheeses
with assorted crisp breads and dried fruits |
17.9 |
| After Dinner |
|
| Cappuccino |
4.4 |
Café Latte |
4.6 |
| Espresso |
4.2 |
Flat White |
4.4 |
| Long Black |
4.4 |
Macchiato |
4.2 |
| Mocha |
4.6 |
Vienna |
4.6 |
| Hot Chocolate |
4.6 |
|
|
| Tea Selection |
4.2 |
| English Breakfast |
Chamomile |
|
|
| Irish Breakfast |
Peppermint |
|
|
| Earl Grey |
|
|
|
| Liqueur Coffees |
|
| Roman - Galliano |
9.9 |
Jamaican - Tia Maria |
9.9 |
| Irish - Irish Whisky |
9.9 |
Mexican - Kahlua |
9.9 |
| Dessert Wine |
|
| 2003 Brown Brothers Orange Muscat & Flora 375ml |
6.0/25.0 |
| 2003 Cookoothama Botrytis Semillon 375ml |
34.0 |
| 2003 Tempus Two "Pewter" Botrytis Semillon 375ml |
38.0 |
| 2003 De Bortoli Noble One 375ml |
50.0 |
| Port & Cognac |
|
| Galway Pipe |
8.5 |
Courvoisier VSOP |
9.5 |
| Hanwood |
9.0 |
Remy Martin VS |
9.5 |
| Grandfather |
10.5 |
|
|
|
|
|
|
|
|
|
|
