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A fun raspberry dessert made with fresh purée, cream, and gelatine, molded into shapes and served with extra fruit.
Deep-fried tempura figs and strawberries served alongside a creamy lemon verbena custard and a fresh strawberry coulis.
A delicious ginger-infused cake served with homemade stem ginger ice cream and crunchy sugared hazelnuts.
A sweet meringue dessert filled with thick cream, lemon curd, and tangy simmered plums, rolled into a light roulade.
Exquisite fine dining lobster paired with a spiced carrot purée, morels, broad beans, and a delicate lemon verbena foam.
A classic, moist lemon sponge topped with a crunchy granulated sugar glaze, perfect for sharing in sixteen slices.