Roasted bosc pears filled with marzipan, membrillo, marcona almonds, rosemary and Meyer lemon zest, served with fresh almond milk cremolata and toasted almond brittle.
Thai basil, lemongrass and star anise infused cake made with jaggery and topped with a lemongrass-basil infused toasted coconut buttercream and salted, ground peanuts