The Royal George Hotel. Kyneton, Australia. Desserts.
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    Working closely with Executive chef Chris Wade, we compiled a menu fitting our surroundings in the middle of central Victoria's wine country.
Local pear Tarte Tatin with pear and sultana salad and chestnut ice cream.
Dark chocolate and Armagnac soaked prune terrine, Seville orange compote and bitter chocolate sorbet.
Apple assiette: Apple and brioche Pain Perdu, vanilla and apple coulis, apple and tonka bean terrine and Harcourt apple cider sorbet.
Mango and white chocolate mille fueille, passionfruit and mango " raviolis" and passionfruit sorbet.
Candied manderin parfait, orange and almond salad and manderin sorbet.
Open peach tart with creme fraiche sorbet and gingerbread croutons. Poured table side is a chilled peach consomme. 
"Tiramisu": Coffee and chocolate mousse, coffee froth and Marsala ice cream.
Wrapped banana frozen terrine, black vanilla tea gel, sesame brittle and banana ice cream.
Local berry plate: Poached and dried strawberries, warm blackberry compote, fresh berries, citrus sponge crumble and Elderflower ice cream
Cream cheese and cherry phyllo stack, sharp cherry coulis and frangipane ice cream.