Desserts

 Tropical Papaya Cheesecake (n) 55

 Cocoa crust topped with a fresh papaya cream filling, served with a warm spiced papaya and clove chutney.

 Vegan Cashew Brûlée (n) 55

 Velvety cashew and coconut cream custard infused with vanilla bean and warm turmeric, finished with a crisp caramelised sugar crust.

 Artisanal Banoffee Pie (n) 65

 Almond and sprouted buckwheat crust layered with banana caramel compote, date-praline toffee and smooth banana cream, finished with rich chocolate sauce.

 Ned’s Garden (se) 65

 Date, seed and cacao base filled with a smooth avocado and dark cocoa ganache, sweetened with maple syrup. Served with berry sorbet.

Solar Sorbet (v) 55

Choice of

Raspberry, mango, passion fruit or lemon