DESSERTS
Kaffir lime pineapple on crunch w pineapple curd & coconut ice cream 16.50
Block of chocolate paté w apple toffee & roasted almond crumble 16.50
Vanilla honey bubbles w rhubarb & apple custard tart & mango ice cream 16.50
Gold medal winning frozen berry yoghurt fizz 16.50
Chocolate & marzipan pie w Saporoso & prune ice cream 16.50
Chocolate fondant pudding w Baileys choc chip ice cream 16.50
Ice cream sundae - your waiter will advise the trio of flavours 16.50


Cheese
Single cheese 17.70
Crowd of cheese 28.00
Meredith marinated goats cheese – Winner of many awards. Soft textured cubes of goats cheese drenched in garlic infused extra virgin olive oil, spices & fresh herbs.
Smoked provolone – A southern Italian cows milk cheese which has a firm texture & a mild smoky flavour
Taleggio – a semi-soft, washed-rind cheese from northern Italy. It is characteristically aromatic yet mild in flavor & features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, & buttery flavors has proven to be addictive.
Queson tetilla – the name tetilla (Spanish for small breast) describes the shape of the cheese, a sort of cone topped by a nipple. The milk used comes from the “rubia gallega” cow breed. The cheese has an inedible thin, pale yellow wax rind with no mould on it. Inside, the cheese is ivory-white with just a few holes. It is creamy & mild tasting, almost sweet.
Triple cream – a soft, luscious white mould cheese. When matured it develops a rich milky melting taste with a buttery flowing centre.
Queso Afuega’l pitu – the cheese is made from cows milked in the afternoon or evening & is shaped like a Pumpkin. The cheese is normally white & it also comes in soft & semi-hard varieties depending on the duration of curation.
Walnut Tomino – Tomino is a traditional style of fresh, soft cow’s milk cheeses from the Piedmont region of northwestern Italy. The tomino is so named for its small size. These tomini are completely rindless. Their young age & creamy milk, along with the oil treatment, makes them ideal for spreading.
Gorgonzola Dolce – sweeter than Piccante & made from the milk from the evening before & the milk from the morning – half & half – & so the cheese is partly creamy & partly firm with a slight pungent flavour.
Manchego – Spain’s most famous cheese slightly salty but not too strong. It is creamy with a slight piquancy, & with the characteristic aftertaste of sheep’s milk
Meredith chevre – fresh chevre with vine ash & white mould, typical of Loire valley styles.
Queso Valdeon – aged 3 months. In Castilla y leon, On the northern coast of spain, in the picos de Europa Mountains, cows & goats contribute to the production of this rustic Blue Cheese with an assertive, peppery lingering flavour. The Curds are dry salted & wrapped in either oak of sycamore leaves, then ripened for at least 2mths in limestone caves where the rampant blue veining flourishes. The result is an assertive yet not overpowering, buttery, blue cheese. This one cries for Gonzalez Byass Elegante Cream Sweet sherry.




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