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A LA CARTE DESSERTS

N A P O L E O N
55

Palm sugar caramel
Coffee honey
Banana

T E X T U R E OF C H O C O L A T E
37

Carob icecream
Chili flakes meringue
Yuzu koshu chocolate sauce

I S P A H A N
52

Raspberry
Rose lychee milk
Sponge cake

H I B I S C U S
38

Yogurt
Almonds
Thyme

M A N G O
45

Sago
Pomelo
Yogurt

HANDCRAFTED CHOCOLATES

Truffle ball
11

Peanut bar
22

Bon bon earl grey
7

BEVERAGES

Espresso/Double
14/20

Cappucino
24

Americano
20

V60
35

Caffe latte
24

Spanish latte
26

68% NYANGBO Single Origin Dark Hot Chocolate
18

House bottle
20

Acqua panna 250mL
10

San pellegrino 250mL
12

TWG tea selection
22

Green Tea

– Jasmin Queen (intoxicating jasmine flower enhance the sparkling elegance)
– Moroccan Mint (fine green tea perfectly blended with suave and strong sahara mint)

Black Tea

– French Earl Grey (black tea has been delicately infused with citrus fruit and French blue cornflowers)

– 1837 Black (black tea with notes of fruits and flower from Bermuda triangle, with after taste of ripe berries, anise and caramel)

Infused Blended Tea (Green Tea)

– Silver Moon (blend of green teas accented with a grand berry and vanilla bouquet suave, with just a hint of spice)

– Geisha Blossom (blend of green tea and refreshing ripe southern fruit such as orange, grapefruit and kiwi)