FornoCraft WebP Menu
Indulgent, visually stunning finales crafted by our pastry team to deliver a transcendent sweet conclusion to your evening.
Airy Valrhona 70% dark chocolate soufflé served tableside with a molten grand cru center, vanilla bean crème anglaise, and edible 24k gold leaf.
Meyer lemon curd in a hand-pressed almond shortcrust shell, torched Italian meringue, yuzu caviar pearls, and a lemon verbena sorbet.
Cloud-light Japanese cotton cheesecake with crème fraîche, a quenelle of Oscietra caviar, honey tuile, and a drizzle of Manuka honey.
A curated selection of house-made petit fours, macarons, dark chocolate truffles, and seasonal confections to close the evening in elegance.