Individual Pastries & Desserts
Cappuccino Cake
COFFEE CARAMEL CENTER FOLLOWED BY A VANILLA NAMELAKA, ENCASED IN A LIGHT COFFEE MOUSSE ON A INDULGENT CHOCOLATE SPONGE, SPRAYED WITH A CARAMEL CHCOCOLATE & A MIRROR CHOCOLATE GLAZE.
Caramel & Tonka Bean Tart
TONKA BEAN CARAMEL FOLLOWED BY A MILK CHOCOLATE CREMEUX TOPPED WITH A TONKA BEAN NAMEALAKA AND A DARK CHOCOLATE WHIPPED GANACHE.
Carrot Coop Cake
A comforting carrot compote centre with a rich caramel insert, layered over a nutty pecan carrot cake, encased in a light orange and pecan mousse, and topped with vanilla Chantilly cream and crushed pecan streusel.
Cherry Pavlova
Our Cherry Pavlova is light and airy, shaped like a soft cloud. It has a crisp meringue base topped with smooth cherry crémeux and sweet cherry compote. Fresh raspberries add a touch of tartness, all finished with a light cherry Chantilly cream.
Citrus Cloud
A CITRUS CLOUD OF MANDARIN, BLOOD ORANGE, CLEMENTINE & CALAMANSI COMPOTE, LEMON & WHITE CHOCOLATE NAMELAKA, GENOISE SPONGE AND WHITE CHOCOLATE LIME FEUILLETINE CRUNCH, FINISHED WITH CACTUS LIME CHANTILLY AND GRAPEFRUIT & ORANGE SEGMENTS.
Dark Chocolate, Blackberry & Cassis Cremeux
Layers of smooth dark chocolate crémeux with cassis compote and blackberry crémeux, encased in a dark chocolate shell and finished with fresh blackberries and Madagascan vanilla cream.
Éclipse de Café
A striking dome-shaped dessert with a glossy black finish, featuring a rich coffee caramel centre and indulgent coffee crémeux, enveloped in smooth mascarpone cream. Set on coffee-soaked chocolate sponge, then coated in dark chocolate and mirror glaze for a flawless shine. Finished with delicate chocolate shards for a bold and elegant presentation.
Golden Tropique
Hazelnut dacquoise layered with rich hazelnut praline and a vibrant mango, passionfruit & bergamot compote, encased in a smooth caramelised white chocolate mousse for a perfectly balanced finish of warmth and citrus brightness.
Hazelnut Praline & Dark Chocolate Cremeux
55% EQUITORIAN CHOCOLATE CREMEUX, HOMEMADE HAZELNUT PRALINE CREME & SALTED CARAMEL CENTER ENCASED IN A DARK CHOCOLATE SHELL & DIPPED IN CARAMELISED HAZELNUTS, TOPPED WITH A SEA SALT CHANTILLY CREAM.
Lemon & Blueberry Baked Cheesecake
A baked vanilla cheesecake with a vibrant blueberry compote core, set on a homemade honey biscuit base, finished with a ruby chocolate glaze and an elegant ruby chocolate bunny.
MANCHESTER TART
Crispy Sweetpaste Tart Shell, Filled with Madagascan vanilla creme mousseline, Topped with a raspberry compote dome surrounded by a lightly whipped coconut chantilly sprinkled with fresh coconut shavings.
Passion Cube
A cube-shaped chocolate dessert inspired by a dice, finished with a rich brown chocolate velvet spray. Filled with popcorn caramel, passionfruit curd, and crunchy honeycomb pieces, with a signature chocolate brownie centre encased in smooth dark chocolate mousse. Finished with passionfruit gel dots for a bright, tangy touch.
Peach & Raspberry Charlotte
A luscious red peach compote paired with a bright raspberry layer, resting on light vanilla génoise sponge, enveloped in a silky peach and Madagascan vanilla mousse, and crowned with fresh seasonal fruits.
PEACH MELBA
PEACH COMPOTE, RASPBERRY COMPOTE, RASPBERRY MOUSSE, WHITE CHOCOLATE CRUNCH, ENCASED IN WHITE CHOCOLATE SHELL SAT ON A VANILLA SABLE BISCUIT.
Raspberry & Coconut Cloud
A delicate cloud-shaped dessert combining tropical and berry notes, featuring a vibrant raspberry compote and smooth coconut cream wrapped in a light roulade sponge. Encased in airy coconut Chantilly and elegantly finished with fresh raspberries and coconut shavings for a soft, refreshing finish.
Ruby Noir
An elegant harmony of vibrant raspberry and deep chocolate—featuring a raspberry compote centre and smooth raspberry crémeux atop chocolate genoise and feuilletine crunch, wrapped in decadent chocolate mousse, glazed in brilliant ruby red and set on a chocolate sablé biscuit.
Signature Cakes
Lemon & Yuzu Tart
BUTTERY SWEET PASTE TART, LEMON & YUZU FILLING, TOPPED WITH A VANILLA ITIALIAN MERINGUE.
Lemon Drizzle
LEMON DRIZZLE CAKE, ZESTY LEMON CURD, TOPPED WITH A PISTACHIO DACQUOISE FINISHED WITH A LIGHT ITALIAN MERINGUE.
Bakery
Available Thursday–Sunday; fresh daily, while stocks last