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The Pointe Restaurant: Menus 
Dessert at the Pointe Restaurant
- Pastry Chef Matt Wilson’s seasonal dessert creations marry classic techniques with high quality ingredients, incorporating locally sourced products when possible.
Blueberries
Yogurt, Saffron & Jasmin - Raspberries
Financier, Lime & Tequila - Wildflower Honey
Nougatine, Arugula & Elderflower - Ices
Selection of Frozen Creations - Platter of Petit Fours
Selection of House Made Chocolates & Petit Fours
(Recommended for 2 people & please allow 10 minutes for preparation) -
Chocolate
- 67% Los Ancones, Dark Chocolate
Reglisse, Nasturtium & Cassis - 64% Maralumi, Dark Chocolate
Tobacco, Cinnamon & Red Currants - 50% Mangaro, Milk Chocolate
Pain d’épices, Honey & Mango