Papillon Roquefort
(Auvergne, Massif Central, France) The cheese is white, crumbly and slightly moist with distinctive veins of blue mould. It has characteristic odour and flavour; the blue veins provide a sharp tang. It has no rind and the exterior is edible and slightly salty. | 10.50 |
Gruyère
(Fribourg, Switzerland) A hard cow's milk cheese that has been cave aged for a minimum 300 days. Normally described as creamy and nutty the age ensures its flavour to be more earthy and complex with a firmer texture. | 10.50 |
Chabichou du Poitou
(Loire Valley, France) A matured goats’ cheese with a dense creamy smooth centre and mild nutty flavour. | 9.60 |
Bûche D’Affinois
(Rhône Alps, France) Silky creamy triple cream – try it once and you’ll be hooked. | 9.00 |
Touree de l’Aubier
(Franche Comte, France) A rich, washed rind cows’ milk cheese bound by a strip of spruce bark and rinsed with brine containing the sap of spruce trees. Distinctly ‘farmyardy’ to the nose, big and gutsy, with rich, buttery characters and beefy flavour and a delicious astringency that comes from the spruce sap. | 9.00 |
Served with fruit compote and crusty baguette. We recommend at least one cheese per person. | |
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White Rhum J.M. (AOC Martinique)
| 15.00 |
Havana Club Barrel Proof White Rhum (Cuba)
| 15.00 |
Mount Gay Rum extra old (Barbados)
| 15.00 |
Chantal Comte VSOP L'Arbre du Vogageur Rum (AOC Martinique)
| 15.00 |
Gabriel Boudier Orange
| 8.00 |
Massenez Crème de Chataignes (Chestnut)
| 8.00 |
Gabriel Boudier Poire William (Pear Liqueur)
| 10.00 |
Salamandre Poire William (Pear Eau de Vie)
| 10.00 |
Baccate de Pêche de Vigne (peach)
| 8.00 |
Baccate de Mûre (mulberry)
| 8.00 |
Baccate de Cassis (blackcurrant)
| 8.00 |
Baccate de Fraise des Bois (wild strawberry)
| 8.00 |
Baccate de Myrtille (blueberry)
| 8.00 |
Baccate de Cerise (cherry)
| 86.00 |
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