MILK CHOCOLATE & ALMOND
Celebrating Spanish almonds through a parfait sprayed with Valrhona Caramélia chocolate, with chocolate brioche tuile, Pedro Ximénez gel, crystallised almonds, and cocoa nib ice cream.
ORANGE
A meeting of travel and place, vibrant Spanish oranges in parfait, spaghetti and fresh form, contrasted with black sesame ice cream and tuile, slow-cooked kumquat, and basil.
LÚA
The winning dessert of a Masterchef
(Named after her daughter meaning moon) An exquisite dessert made from sheep's milk, with
infused apple in a Majorcan herb licor and candied black olives, accompanied by citrus meringue
and sorrel & apple sorbet, decorated with beautiful edible flowers.
YAYAS LEMON
A tribute to family, place, and season. Lemons harvested from our family allotment are explored through multiple expressions: a light lemon mousse, vibrant preserved lemon gel, crisp lemon meringues, and a refreshing lemon sorbet. A dessert rooted in memory, named for Grandma, celebrating the purity, bitterness, and brightness of the fruit.