BELGIAN CHOCOLATE MOULD FILLED WITH SUMMER FRUITS, VANILLA ICE CREAM (SERVED TO THE TABLE WHERE CHAMPAGNE IS THEN POURED OVER THE FRUITS)

PASSION FRUIT SYLLABUB WITH RATAFIAS

BANOFFEE PIE WITH WHIPPED CREAM & A WARM STRAWBERRY SOUP

CRANACHAN WITH CINNAMON SHORTBREAD (A BLEND OF OATMEAL, WHIPPED CREAM, RASPBERRIES, STRAWBERRIES & DISARONNO)

GLAZED LEMON TART WITH A FRESH MINT CRÈME FRAICHE

MERINGUE GATEAU WITH ROSEWATER CREAM & SUMMER FRUITS

SUMMER FRUITS IN A MUSCAT JELLY SERVED WITH A CHANTILLY CREAM & RASPBERRY SAUCE

PROFITEROLES FILLED WITH A WHITE CHOCOLATE & BUTTERSCOTCH CREAM SAT ON A MOAT OF CARAMEL SAUCE

BRIOCHE & BACARDI SOAKED FRUITS BREAD & BUTTER PUDDING

TIRAMISU WITH A COFFEE & TIA MARIA SABAYON

CHOCOLATE TART SERVED WITH A CRUSHED STRAWBERRY CREAM