Desserts
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Valrhona Chocolate Fondant with vanilla ice cream
(Please allow 15 minutes cooking time)
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Deep fried Crème Brule
Served with a mango and pineapple Carpaccio
topped with mango and banana sorbet. |
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Coconut and Rice harumaki rolls
served with honey and pepper sauce
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Green Tea Mousse
served with sesame and anis tuile and apricot sauce
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Fruits Moriawase
Selection of exotic fruits served with Chef’s choice of sorbet.
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Assortment of ice cream or sorbets.
Three scoops per order.
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Chef’s Dessert Platter
serves 4 people
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| Tea & Coffee |
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Espresso
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Double espresso
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Café Late
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Fresh Mint tea
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Camomile tea
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Jasmin tea
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Genmaicha Tea
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Sencha Tea
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