WITH FRESH BERRIES, PASSION FRUIT AND BLOOD ORANGE COULIS,
BAVARIAN CREAM AND PULLED SUGAR
24K GOLD TOPPED “WHITE EGG” FILLED WITH
MILK CHOCOLATE MOUSSE, FEUILLETINE HAZELNUT GIANDUJA
DARK CHOCOLATE SAUCE AND WHIPPED VANILLA BEAN CREAM
CREAMY DULCE DE LECHE CHEESECAKE WITH
BLUEBERRY GELEE AND NOUGATINE CRUNCH
CRYSTALLIZED VIOLET PETALS
TAHITIAN VANILLA CRÈME BRULEE WITH FRESH BERRIES
BLOOD ORANGE COULIS AND SHAVED HAZELNUT “SNOW”
TORCHED MERINGUE KEY LIME PIE WITH
TOASTED COCONUT AND PISTACHIOS
ALMOND PRALINE FILLED WHITE CHOCOLATE BON BON
TIRAMISU WITH BAVARIAN CREAM AND MOCHA GLAZE
BITTERSWEET CHOCOLATE COVERED ALMOND CRUNCH
FRESH BERRY TART WITH MANGO MARMALADE
ROSE PETAL CHANTILLY CREAM
PINEAPPLE UPSIDE DOWN CAKE SERVED WITH
ROASTED PINEAPPLE
CARAMEL AND DARK RUM SAUCE
TRIPLE CHOCOLATE PYRAMID WITH PASSION FRUIT CURD
KEY LIME MACADAMIA NUT WAFER COOKIE
MATCHA GREEN TEA CHOCOLATE GANACHE BAR WITH
SESAME BRITTLE
CHANTILLY CREAM AND A WHITE CHOCOLATE BAMBOO STICK