BANANA CROISSANT AND WHITE CHOCOLATE BREAD AND BUTTER PUDDING SERVED WITH DOUBLE CREAM AND CHOCOLATE CUSTARD. CLASSIC TIRAMISU WITH BERRY COMPOTE. CHOCOLATE BROWNIE WITH VANILLA ANGLAISE AND DOUBLE CREAM. ICED NOUGAT STUDDED WITH COINTREAU SOAKED GLACE FRUITS, CRISP ALMOND TOFFEE BISCUITS AND MANGO COULIS. VANILLA, MASCAPONE, RICOTTA & CHOCOLATE SEMIFREDDO WITH STICKY VANILLA SYRUP AND POACHED SEASONAL FRUITS. INDIVIDUAL CHOCOLATE FUDGE TART SERVED WITH RASPBERRY CARAMEL AND DOUBLE CREAM. LAYERED CHOCOLATE AND VANILLA GATEAU SERVED WITH ORANGE AND STRAWBERRY COMPOTE WITH ALMOND ANGLAISE. HONEYCOMB ICECREAM LAYERED WITH CARAMELISED FILO PASTRY AND CITRUS CARAMEL SAUCE. CLASSIC LEMON TART SERVED WITH FRANGELICO AND LIME ICECREAM, BERRY COMPOTE WITH DOUBLE CREAM. MIXED BERRY CRÈME BRULEE SERVED WITH ALMOND BISCOTTI. VANILLA MERINGUE LAYERED WITH LICORICE ICECREAM, ACCOMPANIED BY LICORICE AND VANILLA SYRUP. BAKED APRICOT AND CHOCOLATE FRANGIPANE MILLE-FEUILLE WITH CRISP PUFF PASTRY, CHAMPAGNE SABAYON AND DOUBLE CREAM. PEDRO XIMINEZ POACHED PEAR SERVED ON CHOCOLATE MOUSSE WITH ALMOND MERINGUE AND ALMOND ANGLAISE. HAZELNUT, FIG & COFFEE CAKE SERVED ACCOMPANIED LEMON AND HONEY SYRUP AND DOUBLE CREAM. CHOCOLATE TERRINE WITH WARM CREPE SUZETTE, CITRUS SALAD AND PASSIONFRUIT SORBET. INDIVIDUAL PAVLOVA TOPPED WITH HAZELNUT PASTRY CRÈME, ROASTED PEACHES, PRALINE AND RASPBERRY COULIS. BLUEBERRY AND PEACH TRIFLE WITH PISTACHIO CRÈME PATISSIER, PRALINE AND MARSALA.