RHUBARB & APPLE CRUMBLE A deep short crust pie base filled with rhubarb and apple, covered with almond and coconut N/A
TIRAMISU ROMANO Three layers of moist vanilla sponge soaked in coffee liqueur, filled with mascarpone cream and dusted with Belgium cocoa. AVAILABLE IN LOG FORM: 540mm - 710mm - 750mm - 935cm (2 N/A
NOCIOLLA Layers of chocolate sponge soaked in almond syrup and chocolate & hazelnut mousse finished roasted whole hazelnuts and almond joconde sides. N/A
NEW ORLEANS CARAMEL GOOEY CHOCOLATE Four layers of moist caramel chocolate cake and caramel, iced with toffied chocolate then encrusted with chunky roasted nuts. N/A
CROQUENBOCHE Extra large or medium sized profiteroles filled with a chantilly custard cream and covered in toffee. [Minimum of 30 profiteroles with the choice of either ‘tear drop’ toffee or ‘hair’ N/A
. FRUIT TART A deep shortbread base, lined with chocolate on the inside and then filled with a smooth French vanilla custard. Decorated with an exotic arrangement of fresh fruits. N/A
LEMON LIME TART Sweet short crust pie filled with a creamy freshly squeezed lemon & lime custard. N/A
BLACK SATIN MUD Four layers of rich, moist and dark chocolate cake layered and enrobed with a seductive dark chocolate ganache. N/A
Choice of beef, chicken or roast pork, stir fried with thin egg noodles, bean shoots, cabbage, snow pea, baby corns, spring onion, carrots, onion, capsicum and broccoli, in a black bean sauce -
Thick egg noodles wok tossed with prawns, calamari, seafood meat, fish cakes, bean shoots, cabbage, snow pea, baby corns, mushroom, tofu, spring onion, carrots, onion, capsicum and bok choy, in an ind Seafood Mee Goreng $14.90 / 1/2 serve $9.00