Desserts

Espresso-soaked savoiardi layered with mascarpone cream and finished with bitter cocoa.

A warm dark chocolate fondant with a molten middle, salted caramel ice cream and cocoa nib crumble.

A crisp butter tartlet filled with sharp Amalfi lemon curd under a swirl of toasted meringue.

A scoop of vanilla gelato drowned in a hot shot of our house espresso, at the table.