Thin layers of light cake, sliced mango, fresh whipped cream, toasted almonds.
Vanilla sponge cake, lemon curd, macerated strawberries, Chantilly cream and white chocolate curls.
A graham crust topped with coconut milk pudding and finished with whipped cream, toasted coconut and a drizzle of crème anglais.
Light cheesecake wrapped in phyllo served warm with seasonal berry compote and French vanilla ice cream.
Milk chocolate mousse, enrobed in dark chocolate, with a chocolate sauce, crisp chocolate tuille and chocolate curls.
A mixture of seasonal fruits and berries, local organic honey, wild mint.