Classic chocolate sponge cake soaked in passionfruit and apricot jam. With butter cream and hazelnut praline.
105 g - 350 rub
Caramel-based coconut mousse is poured over milk chocolate to achieve the perfect flavor composition.
160 g - 360 rub.
Custard bird cherry sponge cake with blueberry jam and sour cream. Served with currant sauce and pasta cookies.
175/55 g. - 350 rub.
Crispy shortbread cakes with condensed milk-based butter cream.
130 g - 320 rub.
Dessert custard with caramel crust. Served with coconut crumble.
110 g - 300 rub.
Classic dessert based on curd cheese with shortbread biscuit. Served with cranberry, juniper and gin sauce.
135/50 g. - 380 rub.
Golden layers of crispy dough with cream cheese cream and fresh berries.
200 g - 430 rub.
Airy meringue with mascorpone cream and fresh berries.
190 g. - 450 rub.
A classic hot dessert with a liquid middle. Served with a scoop of ice cream. 140/40 g. - 420 rub.
170 g - 300 rub.
170 gr. - 290 rub.
Fruit and berry ice cream: tangerine, mango, raspberry, lime. 40/10 g. - 150 rub.
170 g - 400 rub.
145 g. - 400 rub.
130 g. - 400 rub.
Served with any topping according to your choice.
50 g.(1 ice-cream scoop) - 100 rub.
Restaurant and hotel complex