Dessert

Dark Valrhona chocolate sphere unveiled tableside with warm caramel sauce, revealing a flourless chocolate torte, gold dust, and raspberry coulis

Classic Grand Marnier and Madagascar vanilla soufflé, baked to order, served with Tahitian vanilla crème anglaise and candied orange zest

A curated selection of five miniature desserts including mango passion fruit tart, pistachio macaron, dark chocolate truffle, lemon posset, and champagne panna cotta

Three artisanal crème brûlées — classic bourbon vanilla, lavender honey, and espresso cardamom — each torched to golden perfection