It’s often Japanese culture to not finish with desserts, however here we’ve tried to keep them light and take some of their technique to produce flavours that are still relevant
| Dessert | |
|---|---|
|
CEREAL PANNACOTTA with hazelnut, chocolate and peanut ice cream |
9.50 |
|
MANGO AND PASSION FRUIT MOCHI Japanese style served with the aromats of their flesh and juice |
10.50 |
|
DOUGHNUT STICKS cooked in coconut oil with black salt, sake ice cream and a salted miso dipping sauce |
10.50 |
|
SMOKED JAPANESE CHEESECAKE with soya caramel, fresh banana, salted caramel and frozen popcorn ice cream |
9.50 |
|
GINGER FLAN with cantaloupe melon sorbet |
7.50 |
|
CHOCOLATE AND JAPANESE PEPPER MOUSSE with dark chocolate biscuits and dark cocoa chocolate sauce |
10.00 |
|
GREEN TEA BRÛLÉE with pistachio, yogurt mousse, white chocolate and yuzu ice cream |
10.50 |