 |
|
| Petit Fours |
10.00 |
| Trio of house-made sorbeto & gelato |
14.50 |
| Yoghurt panna cotta, mixed berries, watermelon granita |
14.50 |
| Crème caramel, macadamia tulies |
14.50 |
| Callebaut bitter chocolate tart, cherry chambord, chocolate gelato |
16.50 |
| Pistachio wafers, grand marnier mascarpone, marinated strawbwerries |
16.50 |
| Orange blossom & cointreau souffle, orange blossom fairy floss, chocolate gelato |
18.00 |
| |
|
| A selection of imported Italian & Australian cheeses, muscatels & lavosh biscuits |
|
| Taleggio
(40 grams) |
10.00 |
| Pecorino al tartufo
(40 grams) |
12.50 |
| Gorgonzola piccante
(40 grams) |
10.00 |
| Chevre (40 grams) |
10.00 |
| Selection
of four |
26.00 |
| |
|
| Taleggio comes from the Taleggio Valley, upper Bergamo, Italy. The cheese is salted in brine and ripened in pinewood cases for approximately 35 days in the character eristic cellars of the Taleggio Valley. The rind is thin & pinkish with some grey and light green sage colour mould. The flavour is sweet & fruity with a slightly sour tangy taste. |
| |
|
| Cacio di Bosco Pecorino al tartufo, creation of Stefano Sarti with the co-operative farm II Forteto in Vecchio, Firenze. 100% sheep milk pecorino, which is delicate and well balanced, not too strong in sheep milk flavour and not overly salty. With the addition of small quantities of White Truffle, adding a beautiful aroma to the cheese. |
| |
|
| Gorgonzola piccante from Trecate Novara Italy, carries the DOP Status (Denomination of Origin Protected).The cheese is nutty, savory, sharp, slightly sweet with a firm, moist and buttery texture. |
