Spring

SPELT AND ALMOND PORRIDGE BRÛLÉE WITH A ROSE AND RHUBARB COMPOTE

HOMEMADE SAKURA EXTRACT

HOMEMADE TOASTED OAK EXTRACT

LAVENDER, APPLE AND FORCED RHUBARB CRUMBLE WITH HOME-MADE VANILLA ICE-CREAM

GLUTEN-FREE RHUBARB AND CRÈME ANGLAISE TART WITH A FLEUR DE SEL + ROSEWATER CRUST

SEA SALT, HONEY AND YOGHURT BLOSSOM CAKE WITH A MASCARPONE CHANTILLY CREAM

ALMOND WOOD SMOKED CHERRY BLOSSOM ICE-CREAM

SILKEN TOFU ICE-CREAM WITH A SENCHA CARAMEL RIBBON

BLACK SESAME ICE-CREAM

JASMINE BLOSSOM TEA INFUSED BUTTERMILK SCONES WITH A CULTURED PASSION FRUIT AND PAPAYA BUTTER

CUMIN-SCENTED WILD GARLIC AND FETA RAVIOLI WITH A PEA-SHOOT + MINT PISTOU BUTTER

LEMON SUGAR DUSTED BOMBOLONI WITH A RICH LILAC CRÈME PÂTISSÈRIE

DARK CHOCOLATE AND BLOOD ORANGE TRUFFLE TART + TOBACCO & SEA SALT 

TORTA MIMOSA

CRÈME DE VIOLETTE

SAFFRON AND CARDAMOM LAYER CAKE WITH A TOASTED SESAME CRUST + A MILKY TEA BUTTERCREAM

GOLDEN CHAMOMILE AND SALTED HONEY MILK CAKE WITH A WILD FENNEL BUTTERCREAM

SAKURA MOCHI

PANDAN MARBLED LOAF CAKE WITH A BLACK SESAME STREUSEL + A PINK GRAPEFRUIT GLAZE

SIMPLE RHUBARB CAKE WITH A SAKURA SYRUP

CHERRY BLOSSOM ALMOND CUPCAKES

KASHIWA MOCHI

SUGAR DUSTED MATCHA CHIFFON CAKE WITH A SAKURA MOUSSE

DUTCH BOTERKOEK

HONEY DRIZZLED GORSE FLOWER AND RICOTTA TURNOVERS

LEMON CATNIP MINI BUNDT CAKES WITH A VIOLET-PROSECCO GLAZE

PINK GRAPEFRUIT UPSIDE DOWN CAKE WITH A LILAC SYRUP

AMALFI LEMON + PISTACHIO OLIVE OIL CAKE WITH A WHITE CHOCOLATE MASCARPONE GLAZE

WISTERIA AND ORANGE RIND CRÈME CARAMEL

STRAWBERRY CHERRY BLOSSOM BRAIDED LATTICE PIE

SWEET ORANGE BLOSSOM, RHUBARB & POPPYSEED CAKE