A grand finale crafted by our pastry chef — each dessert is a handcrafted masterpiece that blends classical European patisserie techniques with contemporary elegance.
Valrhona Chocolate Soufflé
Warm dark chocolate soufflé made with 72% Valrhona Guanaja, served with Tahitian vanilla bean crème anglaise and a quenelle of salted caramel ice cream.
Crêpes Suzette Flambée
Classic tableside-flambéed crêpes Suzette in Grand Marnier and orange beurre, finished with candied orange zest and a scoop of orange sorbet.
Royal Mille-Feuille
Our signature mille-feuille with hand-laminated puff pastry, Tahitian vanilla diplomat cream, fresh seasonal berries, and a mirror glaze finish.
Champagne & Strawberry Vacherin
Delicate Swiss meringue vacherin with Moët & Chandon-infused strawberry sorbet, Chantilly cream, fresh strawberry compote, and edible gold leaf.
