Burnt Basque cheesecake folded with crushed Biscoff, finished with a warm speculoos drizzle.

Kashmiri pistachio cream on a shortbread base, crowned with candied rose petals.

70% single-origin chocolate ganache cut with white miso for a salted, savoury finish.

Seasonal Ratnagiri Alphonso purée layered with sweet Italian basil curd. April–June only.

Wildflower honey caramelised to amber, set over slow-poached black figs and a walnut crumb.

Espresso-infused cream cheese with freshly cracked green cardamom and a cocoa nib crust.

Meyer lemon curd over a thyme-infused shortbread — light, herbal, barely sweet.

Mascarpone cheesecake layered with espresso-soaked savoiardi and a dusting of dark cocoa.