A sweet finish
Desserts
Explore the Flying Fish selection, dish by dish.
- Desserts.
- Dorayaki — Japanese pancakes with a scoop of ice cream.
- White Truffle — cream and coffee, coated with meringue flakes and chocolate drops.
- Pistachio Truffle — pistachio with a hazelnut-and-chocolate ice-cream centre, coated with cocoa meringue crumbs.
- Mochi — Japanese glutinous-rice dessert.
- Africa — chocolate crémeux, salted caramel, banana confit and chocolate sablé pastry.
- Strawberry Heart — vanilla and white-chocolate Bavarian cream with a strawberry centre.
- Black Forest — chocolate cream, sour-cherry centre and soft chocolate sponge.
- Sacher — soft chocolate sponge, extra apricot preserve and dark-chocolate glaze.
- Ricotta and Saffron Mousse — ricotta and saffron mousse, strawberry, raspberry and cinnamon biscuit.
- Three Chocolates — white, milk and dark-chocolate Bavarian cream with a crunchy base.
- Tiramisù.
- Chocolate Fondant — dark-chocolate cake with a soft centre, served with ice cream.
- Caramel — hazelnut crumble and dacquoise, soft caramel, banana-lime gelée, caramel mousse and chocolate glaze.
- Pistachio Dacquoise — pistachio dacquoise, pistachio cream and a red-fruit centre.
- Fruit of the day.