Bombe Alaska, Salted Caramel, Hazelnut, Raspberry 18.00
Baked Chocolate, Candied Almonds, Vanilla Ice-Cream 18.00
Vanilla Creme Brulee, Macerated Berries, Shortbread Biscuit 18.00
Buttermilk Waffles, Rum Butterscotch, Vanilla Ice Cream 18.00
Liqueur Affogato, Espresso, Vanilla Bean Ice-Cream & Liqueur of Choice 19.00
Cheese – Served with lavosh & quince paste
One Variety of Cheese 16.00
Two Variety of Cheese 27.00
Three Variety of Cheese 35.00
Trinity Cellars Aged Cheddar – Gippsland, Victoria – Hard – Cows Milk
The cheese is cloth matured then waxed and matured for approx 12 months. It has an extremely well balanced curd with an intense, full bodied flavour. The texture is firm
but as the cheese matures it will develop a slightly cucumber pate, this is due to the moisture loss that aging brings
Milawa Blue King Valley – Victoria, – Blue Cheese, Cows Milk
Milawa Blue – The interior is a soft ivory colour; the streaks of blue invade a rich interior which melts in the mouth. Sweet cellar aromas with a buttery finish are a feature
of this cheese. its natural rind has a rugged wrinkled appearance with various shadings of mould, the occasional pinkish yeast will occur. Milawa Blue is matured for eight to
twelve weeks.
Tarago River Tripple Cream Brie – Gippsland, Victoria White Mould Cheese, Cows Milk
The White mould blooms on the esterior of the cheese within 10 days of production reating sharp yeasty flavours near the rind that can become slighty musty and bitter as the cheese ripens.At muturity, the chalky core softens into a rich buttery texture with a clean, yet intense creamy, yeasty and earthy flavour profile.
