SLOW POACHED QUINCE MILLEFOGLIE 16.0 Vin Santo gelato, vanilla anglaise, apple CHOCOLATE AND CHESTNUT BUDINO 16.0 Guanduja mousse, warm chocolate sauce, torrone gelato, gold leaf LEMON OLIVE OIL CAKE 15.0 lemon caramel poached pear, spiced crumble and pistachio gelato MOSCATO DI ASTI JELLY 15.0 goat's milk panna cotta, wild strawberry granita, strawberry crisps FRESHLY CHURNED ICE CREAM AND SORBET 12.0 select 3 flavours GELATO hazelnut praline, vanilla bean, torrone, caramel, apricot SORBETTI blood orange, lemon, white peach MIXED BISCOTTI PLATE 12.0 biscotti, cookies, fried Italian pastries CHEESE 25.0 fig and walnut bread, carta di musica, fresh grapes FORMAGELLA DI CAPRA, Lombardy (Northern Central), Italy made from goat's milk, this cheese is incredibly high in nutrients resulting in a cheese with meaty, nutty nuances and fruity aromas. It is a washed rind style of cheese with a luxurious texture. CASA MADAIO CANESTRATO, Basilicata (Southern), Italy Made from sheep's milk from small herds, Canestrato has a natural brown rind showing the traditional markings of the basket it was made in. With strong milky aromas and hints of hay in the younger cheeses and nuttiness in the older ones. GORGONZOLA DOLCE, Lombardy (Northern Central), Italy Made from cows milk the dolce style is young and sweet whilst still maintaining the bite of a blue cheese. Its coating texture spreads easily over our house-made fig and walnut bread. BIEMME REGGINO (D.O.P.), Emilia Romagna (North Eastern Coastal), Italy This is a cows milk cheese. The cheese exhibits a subtle, yet sharp and complex flavour that has tremendous length. It has been aged for a minimum of 36 months.