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Ben Bayly’s Panna Cotta With Arpeggio Ganache
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Hazelnut Mocha With Napoli
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Amaro Orange & Espresso Aperitif With Ristretto
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Honey & Almond Cappuccino With Venezia
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Double Espresso Chai Latte With Kazaar
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Maple & Hazelnut Cappucino With Arpeggio
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Mushroom & Kombu Consommé, Mushroom Meatballs & Sesame Oil
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Braised Fermented Farro With Cauliflower Crème, Clevedon Buffalo Ricotta & Curry Oil
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Jerusalem Artichoke & Mandarin Baked Cheesecake With Pedro Xo Prunes
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Sautéed Brussels Sprouts, Gorgonzola Whip, Pear, Chestnuts & Aged Balsamic
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