| DESSERT MENU |
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| Desserts |
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| Licorice ice cream with sambucca anglaise and sablé biscuits |
25 |
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Chocolate soufflé with rosewater and cassis jelly
(please allow 30 minutes)
|
28 |
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Peanut butter pannacotta with peppered raspberry jelly, praline and cinnamon cream
|
25 |
| Risotto rice pudding with mascerated cognac raisins and coffee infused maple syrup |
25 |
| Prune compote topped with meringue and baked, served with citrus ice cream |
25 |
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Crème caramel with sauterne jelly and green tomato jam
|
25 |
| Passionfruit meringue with a salad of fresh fruits |
25 |
| Antoine’s designer bread and butter pudding |
25
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| Cheeses |
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| French double brie with sautéed celery, apple, salted pecans and walnut oil |
30 |
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Unpasteurised Roquefort
|
30 |
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A selection of cheeses
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| Antoine’s liqueur coffee |
28 |
| Irish coffee |
25 |
