Toasted cereal infusion, cold milk sorbet

Roasted banana, brown butter, candied pecan

Pistachio and kataifi, sealed in dark chocolate

Ceremonial matcha layered over wild strawberry

Espresso mascarpone with savoiardi crumb

Slow-churned Khalas date with cured wagyu floss

Browned butter custard with shaved black truffle

Bourbon vanilla beans, fresh cream

70% Valrhona, slow-melted into custard

Sun-ripened berries, a whisper of lemon

Slow-caramelised milk, a touch of fleur de sel

Cold-pressed coconut cream, lightly toasted

Caramelised banana folded into fresh cream

Whipped vanilla with brown-butter shortbread

House labneh swirl, toasted oat cluster

Cold-pressed yuzu folded into Greek yogurt

Caramelised pineapple, smoked salt finish

Salted caramel, peanut, milk chocolate

Toasted coconut, dark chocolate shell

Layered vanilla cream, confetti sponge

Belgian waffle, dulce de leche centre