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THE GRAND WINTER 2010 DESSERT MENU
Chocolate mocha tart with espresso anglaise and chicory ice cream
Basil and raspberry crème brûlée
Apple and rhubarb crumble with vanilla bean ice cream
Pineapple fritters dusted in cinnamon sugar with a caramelised banana ice cream
Warm apple strudel with vanilla cream and green apple ice cream
Trio of house churned ice creams with chocolate coated coffee beans
(Desserts - 10.90 each)
Cheese plate consisting of selected Australian cheeses, water crackers
and dried fruits
For one: 19.90 For two: 26.50
Coffee - Liqueur Coffee
Coffees 3.50 Roman 9.50
Decaf 4.00 Irish 9.50
Hot Chocolate 4.00 Jamaican 9.50
Pemex 11.50
Tea 3.50 Herbal Tea 3.50
English Breakfast Peppermint
Prince of Wales Lemon
Earl Grey Camomile
Darjeeling
Ports - Cognac
Yalumba Galway Pipe 8.00 Remy Martin VSOP12.00
McWilliams Hanwood 7.00 Remy Martin XO 24.00
Tyrrell’s Special Aged Tawny 7.00 Courvoisier VSOP 14.00
Louis X111 82.50
Dessert Wine
Tempus Two Pewter, Botrytis Semillon Glass 10.50 Bottle 250 ml 29.00
Peter Lehmann Noble Semillon Glass 12.00 Bottle 375 ml 34.00
Vasse Felix Cane Cut SemillonGlass 12.50 Bottle 375 ml 36.00
No Sunday or Public Holiday Surcharge
The Grand Winter
Menu | The Grand Lunch Menu
| Outdoor and Bar Menu | Group Menu
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