dessert menu a5 - breakas · 2019-09-17 · dessert menu. chocolate mousse with tanna coffee jam...
TRANSCRIPT
DessertMenu
Chocolate Mousse with Tanna Coffee Jam - 1250with Raspberry couli, coffee nibs & vanilla cream
White Chocolate Coconut Panacotta - 1250with minted berry compote, mango and fried candied coconutserved In a coconut shell
Nanagi Nuts & Fig sticky Pudding - 1200Local nuts blended into a fig pudding served warn with a whiskybutterscotch sauce
Pineapple Crème Brulee - 1250fresh pineapple filled with coconut and fresh vanilla brulee custard served with cream and berry compote
Lemon Meringue Tart - 1200a tanging lemon curd filled pastry case topped with a french meringue
Passionfruit Pavlova Terrine - 1200with a Breakas twist a frozen layered pavlova with a ginger biscuit base.
Chocolate Soufflé - 1250served from the oven with vanilla ice cream
Trio of Sorbet - 1150Locally made fruit sobert mango, carousel & strawberry served with toasted coconut
Cheesecake - 1200we prepare a house made cheesecake, please ask your waiterfor today’s flavour
Selection of Cheeses - 1350served with crackers and fruit
Desert Menu
Tea Green, Mint and Eral Grey 300
Flat White 300
Cappuccino 300
Long Black 300
Espresso 250
Macchiato 300
Latte 350
Iced Coffee 450
Iced Chocolate 450
Café Moccha 350
Irish Coffee 1250Whisky, coffee, cream
Jamaican Coffee 1250Rum, Tia Maria, coffee, whipped cream
Kilim Gud 1250Frangelico, Baileys, coffee, whipped cream
Polar Bear 1250Baileys, Crème De Menthe, hot chocolate, whipped cream
Tea & Coffee