Dessert
- Gelato trio of walnut, coffee and hazlenut, accompanied by espresso and Bailey's shot
- Baked pears Romanoff with maple syrup, Galliano and mascarpone
- Holroyd Pav, an individual almond meringue served with fresh fruit and an irresistible choc-mocha sauce
- Baked ricotta and nutmeg with a stone-fruit salad and syrup
- Vanilla bean panna cotta with cherry syrup
- Soft-centred chocolate puddings with white chocolate and Cointreau ganache
- Steamed sticky date pudding with banana purée and a light butterscotch sauce
- Citrus tart with preserved lemon/lime and toffee cream
- Apple crepes with macadamia ice cream and caramel sauce
- Individual mini lemon meringue pie with chantilly cream
- Tiramisu, mascarpone cheese mousse on a vanilla sponge soaked with coffee rum liqueur, topped with fresh cream and dusted cocoa
