A dark, rich, flourless, chocolate moussecake "baked" underwater then topped with a brillant Raspberry Chambord Coulis. Best served a little bit warm to achieve that chocolate gooey goodness!
We top a very creamy lemon-scented cheesecake with a unique combination of fresh blueberries that have been lightly cooked with Thai Basil giving a very slight anise flavour. Needs to be experienced!
We are so proud of our Crème Brulée and it is our most popular dessert! It is a delicious, silky smooth French classic made with eggs and cream, then "baked" under water and bruléed! Amazing!
