two scoops of house-made ice cream - made daily by our pastry chef, Katie Clark, our ice creams change weekly

sea salt and dark chocolate pot de creme

hibiscus and roasted rhubarb shortcake with whipped cream and a lemon-buttermilk biscuit

chocolate cake with cream cheese icing, whipped cream and cocoa nib and pine nut brittle

almond brown butter cake with an anise hyssop creme anglaise and whipped cream