DESSERTS
Yoghurt log w pickled rhubarb & black currant toffee 16.50
Cinnamon apple w pineapple marshmallow, crumble & caramel sauce 16.50
Simon Gault ice cream Sundae, fig & manuka honey, mango & decadent chocolate 16.50
Rhubarb sorbet w orange confit & black currant coconut arancini 16.50
Spoons of 2012, mascarpone ice cream w feijoa jelly, organic yoghurt & gorgonzola
honey egg, berry fizz & honey sphere w lychee air 		16.50
Warm chocolate pudding w white chocolate & raspberry ice cream 16.50
Crêpes bathed in Grand Marnier sauce w berries & yoghurt 16.50


Cheese
Single cheese 17.50
Crowd of cheese 28.50
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 - hailing from Italy’s Lombardy region this rich (48% fat) semi soft cheese is made from whole cows milk.
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 w no mould on it. Inside, the cheese is ivory-white w 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 w a buttery flowing centre.
Queso Afuega’l pitu - The cheese is made from cow’s milk 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 w 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 w a slight pungent flavour.
Manchego - Spain’s most famous cheese slightly salty but not too strong. It is creamy w a slight piquancy, & w the characteristic aftertaste of sheep’s milk.
Meredith chevre - Fresh chevre w vine ash & white mould, typical of Loire valley styles.
Queso Valdeon - Aged 3mths. 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 w 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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