D E S S E R T M E N U | W I N T E R 2019

executive chef MIN THAPA


Teas from Rare Tea Cellars

{ 15 ounce tea pot }

Emperor's Chamomile Mint .    5

Magnolia Blossom Oolong .    5

Fields Of France Rooibos .    5

Litchi Rose Jasmine .    5 

Coconut Confit Chai.    5  

Forbidden Forest Lapsang Souchong .    6     

‘Vajra Blend’ Masala Tea by Sparrow Coffee Roasters 6

Coffee from Sparrow Coffee Roasters

{ 15 oz | 3 cup chemex }

‘Vajra’ Blend Coffee 4

{ from Lekali Tea Garden, Nepal}

Decaf Coffee 4

the classic desserts

Paan Pistachio Kulfi | 6

betel leaf. mawa. rose. burnt pistaschio, matcha bark, buckwheat crumble

Shahi Kheer | 7

tapioca sago, whole milk reduction, saffron water, pandan essence, crushed cashew, valrhona caramelia shaves.

Black Forest Gateau | 8

valrhona caraibe 66%, blueberry compote, peppermint bark, vanilla - maple ice cream, ghee popcorn .  

the sweet & sticky wines

Royal Tokaji “ 5 Puttonyos Aszu ”. Hungary. 20


*menu is subject to change without prior notice

**possible allergens as nuts and dairy are used in the dessert preparation.