Desserts & Cheese
(vg) indicates a vegan option.
Apple & rhubarb crumble
Bread and butter pudding
vanilla ice cream
with Cornish clotted cream
Salted caramel brulee
Red velvet gateau
with vanilla ice cream
Flourless chocolate nemesis
Salted caramel and banana sundae
Selection of ice creams
• salted caramel
• rum & raisin
Selection of sorbets (vg)
• blood orange
Neal's Yard cheeses and biscuits
Salted Caramel Old Fashioned
Jim Beam Double Oaked, salted caramel, Angostura & orange bitters.
Stolichanaya vodka, Kahlua coffee liqueur and a shot of espresso, shaken
and strained into a chilled glass.
Baileys, chocolate and mint liqueurs shaken and served with a chocolate rim.
Stoli citros, Frangelico, pineapple juice and lemon zest
Sweet Wines & Port
Vintages are subject to change.
Monbazillac Domaine de L’ancienne Cure, France 2007
Late-harvested, botrytised, semillon. Richly honeyed with notes of dried fruit and caramel.
Chateau Bastor-Lamontagne, Sauternes, France 2009
Abundant freshness and elegantly satisfying with sweet tropical fruit flavours.
Blue Label Royal Tokaji 5 Puttonyos, Hungary 2008
Rich, sweet & complex with cleansing acidity. Great with cheese & fruit desserts.
‘El Candado’ Valdespino, Pedro Ximenez Sherry
Intense, sweet, deep coloured sherry that has amazing complexity. Wonderful length of finish.
Taylor's 20 Year Old Tawny Port
Finely-balanced tawny of outstanding richness & complexity.
Graham's Quinta dos Malvedos Vintage Port 2001
Sweet & plump. Gorgeously seductive with voluptuously textured flavours. Served decanted.
Single Malt Whiskies
Laphroaig 10 yr
Glenmorangie 10 yr
Glenfiddich 12 yr
Highland Park 12 yr
Talisker 10 yr
Lagavulin 16 yr
Remy Martin VSOP
Hine Antique XO
An optional service charge of 12.5% will be added to your bill. 100% of the service charge is shared between all restaurant staff including waiters, runners, chefs and kitchen porters. The company does not deduct any money whatsoever. Any cash or credit card tips go directly to the waiter with no deductions.
Please notify a member of staff if you have an allergy or ask for further allergen information.