HERBAL TEA

PEPPERMINT TEA

EARL GREY TEA

HOT CHOCOLATE

GREEN TEA

CALYPSO COFFEE

ENGLISH TEA

100% natural sorbet made with fresh fruit.

SORBETS

Mint ice cream with a chocolate sauce centre and chocolate coating with mint pieces.

MINT CHOCOLATE BOMB ICE CREAM

Chocolate, vanilla, strawberry flavours served with special sauces.

ICE CREAM COCKTAIL

TURKISH COFFEE

FRENCH COFFEE

BAILEYS COFFEE

IRISH COFFEE

Individual dessert served with a candle for birthdays or special occasions.

BIRTHDAY CAKE

A dark chocolate pudding with Belgian chocolate sauce.

BELGIAN CHOCOLATE SPONGE PUDDING

A traditional made round sticky toffee pudding coated packed with coffee fudge pieces with lashing of toffee sauce.

STICKY TOFFEE PUDDING

Layers of golden brown crispy fillo pastry, brushed with melted butter filled with crushed pistachios & bathed in scented syrup.

BAKLAVA

Pasta flora biscuit base layered with almond paste, sliced apples and topped with a generous layer of baked cream.

APPLE TART

An American style Raspberry flavoured cheesecake heavenly for lovers of all things sweet.

RASPBERRY BAKED CHEESECAKE

A dense & moist textured chocolate fudge-style brownie sponge with crushed oreo biscuits & cream cheese filling.

OREO

A light vanilla sponge infused with mango flavoured pate a bombe cream topped with mango & passion fruit glaze.

MANGO TROPICANA

A blended chocolate sponge with a light chocolate & honeycombe flavoured meringue, drizzled with toffee & decorated with malteser chocolates.

MALTESER

A light chocolate sponge, a layer of fresh cream & chocolate flavoured cream, roasted crushed hazelnuts & gianduja filling finished in chocolate & hazelnut ganache.

HAZELNUT

Pour 4 cups filtered water into a kettle or saucepan and bring to a rolling boil.

Boil water

While water heats, combine 2 tbs chamomile, 1 tbs peppermint, 1 tbs lemon balm, and 1 tsp lavender in a tea infuser or place them into a double layer of muslin or cheesecloth and tie to make a tea sachet.

Prepare herbs

Once water reaches a boil, remove from heat and let it cool briefly (~30 seconds) to about 95–98°C (200–208°F). Place the herb-filled infuser or sachet in a teapot or heatproof pitcher and pour the hot water over it. Cover and steep for 6–8 minutes for a balanced, aromatic brew (5 minutes for lighter flavor, up to 10 minutes for stronger).

Steep

Remove the infuser or squeeze the sachet gently to extract liquid, then discard used herbs (or compost).

Strain

If using, add 6 thin slices of fresh ginger to the hot tea immediately after straining and let steep 2–4 minutes for warming spice. Add 4 lemon slices to the pot or to individual cups for brightness.

Add fresh aromatics

Stir in honey or maple syrup (start with 2 tsp for the whole batch) while the tea is hot so it dissolves easily. Taste and add more if desired.

Sweeten to taste

Ladle into cups and serve hot. For iced tea: allow the brewed tea to cool to room temperature, then refrigerate until cold and serve over ice with lemon slices and optional sweetener adjusted for cold dilution.

Serve

Leftover brewed herbal tea can be stored covered in the refrigerator for up to 48 hours. Reheat gently — do not boil — or serve chilled. Adjust herb ratios to taste: more chamomile for sweetness and calm, more peppermint for a brighter, cooling cup, or add more ginger for spice.

filtered water

dried chamomile flowers

dried peppermint leaves

dried lemon balm (mélisse)

dried lavender buds

honey or maple syrup

fresh lemon (sliced)

fresh ginger (thinly sliced)

tea infuser or muslin/cheesecloth (tea bag)

kettle or saucepan

teapot or heatproof pitcher

Rinse the fresh peppermint leaves under cool running water to remove any dirt or grit. Gently pat them dry with a clean kitchen towel or paper towel. If leaves are large, lightly bruise or tear them to release more aroma and oils.

Prepare leaves

Pour 4 cups (about 950 ml) of fresh cold water into a kettle or saucepan. Bring the water to a full boil over medium-high heat.

Place the rinsed/bruise peppermint leaves in a teapot or heatproof pitcher. Once the water reaches a boil, remove it from heat and immediately pour the hot water over the leaves. Cover the pot or pitcher to trap the steam and steep for 5 to 10 minutes depending on desired strength (5 minutes for a lighter cup, up to 10 minutes for a more robust, minty brew).

For a clearer cup, strain the tea through a fine mesh strainer or tea strainer into cups or a serving pot, pressing gently on the leaves to extract flavor but not forcing through bits of leaf.

If using, stir in honey or sugar to taste while the tea is still hot so it dissolves easily. Start with 1–2 teaspoons and adjust to preference.

Sweeten

If you like a citrus note, add 1–2 lemon slices to the pot or individual cups. A squeeze of fresh lemon brightens the flavor.

Add lemon (optional)

Pour the peppermint tea into serving cups. Garnish each cup with a fresh peppermint sprig and/or a lemon wheel if desired. Serve hot, or chill and serve over ice for iced peppermint tea.

Garnish and serve

fresh peppermint leaves

water

honey or sugar (optional)

fresh lemon slices (optional)

extra peppermint sprigs

lemon wheel

Bring fresh, cold water to a near boil (about 200–212°F / 93–100°C). If using a temperature-controlled kettle, heat to 205°F (96°C). Use about 8 fl oz (240 ml) per serving.

Heat water

Pour a little of the hot water into your teapot or cup, swirl briefly, then discard. This keeps brewing temperature stable.

Pre-warm teaware

Place 2 teaspoons of Earl Grey loose-leaf tea into an infuser or teapot per 8 oz cup. If using tea bags, use one bag per 8 oz.

Measure tea

Pour the hot water over the tea. Steep for 3 to 5 minutes depending on desired strength: 3 minutes for a lighter cup, 4 minutes for standard, 5 minutes for a stronger, more robust flavor. Avoid steeping longer than 5 minutes to prevent excessive bitterness.

Remove the infuser or strain the tea leaves immediately after the desired steep time to stop extraction.

Remove leaves

If you like your Earl Grey with milk, add about 1–2 tablespoons of milk to the brewed tea. Stir gently.

Add milk (optional)

Add up to 1 teaspoon of your preferred sweetener (sugar, honey, or syrup) and stir until dissolved. Adjust to taste.

Sweeten (optional)

If preferring lemon instead of milk, add a thin slice of lemon. Do not add lemon and milk together — the citrus can curdle milk.

Citrus option

Serve hot in a warmed cup. Enjoy plain or with your chosen additions.

black tea leaves (preferably bergamot-flavored Earl Grey)

milk (dairy or plant-based)

sweetener (sugar, honey, or syrup)

lemon slice

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar and fine sea salt until evenly combined and free of lumps.

Combine dry ingredients

In a medium heavy-bottomed saucepan over medium-low heat, pour in the whole milk and heavy cream. Heat gently until the mixture is warm and small bubbles appear around the edges (do not boil), about 4–6 minutes, stirring occasionally to prevent a skin from forming.

Warm milk and cream

Whisk about 2 tablespoons of the warm milk mixture into the cocoa-sugar-salt bowl to make a smooth paste. Then pour that paste back into the saucepan, whisking continuously to fully dissolve and avoid lumps.

Incorporate cocoa mixture

Add the finely chopped bittersweet chocolate to the saucepan and continue to cook over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth and slightly thickened, about 3–5 minutes. Do not let it boil.

Melt chocolate

Remove the pan from heat. Stir in the vanilla extract. Taste and adjust sweetness or salt if needed. For a spiced note, optionally stir in 1/4 tsp peppermint extract or 1 tablespoon bourbon/rum now.

Finish and flavor

Ladle the hot chocolate into 4 warmed mugs (about 1 cup each).

Top each mug with a generous dollop of whipped cream, marshmallows, and chocolate shavings as desired. Sprinkle a pinch of ground cinnamon over the whipped cream or place one cinnamon stick into each mug for stirring.

If using peppermint extract, start with 1/4 teaspoon as listed; stir and taste — peppermint is strong, adjust in 1/8 teaspoon increments if desired.

For adult variation, stir 1 tablespoon of bourbon or dark rum into each mug just before serving.

whole milk

heavy cream

unsweetened cocoa powder

granulated sugar

bittersweet chocolate, finely chopped (60-70% cacao)

vanilla extract

fine sea salt

mini marshmallows

whipped cream

cinnamon stick

ground cinnamon

chocolate shavings

peppermint extract

bourbon or rum (optional)

Pour 4 cups of fresh cold water into a kettle or saucepan. Heat until it reaches 175–185°F (80–85°C). If you don’t have a thermometer, bring to a gentle steaming point — small bubbles will begin to form but it should not be a rolling boil.

If using loose green tea leaves, place 2 tsp of leaves into a teapot or infuser. If using tea bags, use 2 standard-size bags for 4 cups of water.

Prepare tea

Pour the hot water over the tea leaves or tea bags. Cover the teapot or cup and steep for 2–3 minutes for a light, fresh flavor. For a slightly stronger cup, steep up to 3.5 minutes, but avoid more than 4 minutes to prevent bitterness.

Remove the tea leaves or tea bags. If desired, stir in 1 tsp honey or sugar while the tea is warm so it dissolves easily. Add 2 slices of fresh lemon or 4 fresh mint leaves to each pot or cup for added aroma and flavor.

Sweeten and add aromatics (optional)

Pour the tea into cups. Serve hot, or let cool and refrigerate for iced green tea. If making iced tea, fill glasses with ice and pour chilled tea over the ice; garnish with extra lemon or mint if desired.

green tea leaves (loose) or green tea bags

fresh lemon (optional, sliced)

fresh mint leaves (optional)

Brew 1 cup of very strong coffee (use about 1.5–2x the usual grounds for strength). Pour 1 cup into a heatproof mixing vessel and add 1/4 cup hot water if the coffee is too concentrated; you want a robust, hot base but not overly thick.

Brew and dilute

In the hot coffee, stir in 1.5 oz dark rum, 0.5 oz orange liqueur, and 0.5 oz coffee liqueur until fully incorporated and steaming.

Combine with spirits

Add 1 tsp demerara or brown sugar while the coffee is hot so it dissolves easily. Stir in 1/4 tsp vanilla extract and a light dusting (about 1/8 tsp) of freshly grated nutmeg. Taste and adjust sweetness if desired.

Sweeten and season

Float 2 tbsp lightly whipped cream (soft peaks) or gently pour 2 tbsp half-and-half over the back of a spoon so it sits on top of the cocktail. Garnish with an orange twist (express the oils over the drink first) and optionally 2 whole coffee beans. Serve immediately while hot.

Top and finish

freshly brewed strong coffee (preferably dark roast)

hot water

dark rum

orange liqueur (e.g., Cointreau or triple sec)

coffee liqueur (e.g., Kahlúa)

demerara or brown sugar

freshly grated nutmeg

lightly whipped cream (soft peak) or half-and-half

orange twist (for garnish)

whole coffee beans (optional, for garnish)

Bring 400 ml fresh cold water to a rolling boil in a kettle or saucepan.

Pour a little of the boiling water into the teapot or heatproof jug, swirl to warm the vessel, then discard that water.

Warm teapot

Place 2 black tea bags into the warmed teapot (or 2 teaspoons loose leaf per cup if using loose tea).

Add tea

Pour the remaining boiling water (about 400 ml) over the tea bags into the teapot. Cover and steep for 3 to 5 minutes depending on desired strength: 3 minutes for lighter, 5 minutes for strong traditional English tea.

Pour and steep

While the tea steeps, measure 60 ml of milk into a small jug. If using sugar or honey, have 1 teaspoon of granulated sugar or 1 teaspoon honey ready. If serving lemon, slice one lemon and set aside one thin slice per cup.

After steeping, remove the tea bags or strain the loose leaf tea into cups to avoid over-steeping. Pour the brewed tea into two cups (approximately 200 ml per cup).

Strain and pour

Add 30 ml milk to each cup (total 60 ml divided between two cups). Stir in 1/2 teaspoon sugar per cup if desired or 1/2 teaspoon honey. If serving lemon, do not add milk; instead add a lemon slice to a cup and 1/2 teaspoon sugar if desired.

Add milk and sweetener

Taste one cup and adjust sweetness or milk to preference. Serve immediately with biscuits or scones if desired.

Final taste and serve

black tea bags (English Breakfast or Assam)

boiling water

milk (whole or preferred milk)

lemon slices (optional, for lemon tea)

honey (optional)

teapot or heatproof jug

kettle or saucepan to boil water

tea strainer (if using loose leaf) or mug

teaspoons

measuring jug (optional)

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until the sugar fully dissolves and the liquid is clear. Bring to a gentle simmer for 1 minute, then remove from heat and let cool to room temperature (about 15 minutes). Stir in 2 tablespoons fresh lemon juice after removing from heat.

Make simple syrup

Wash and dry all fruit. Hull strawberries, peel and pit mango, and remove any stems or leaves. Cut fruit into roughly 1-inch pieces for easier blending. If using berries, remove any stems and discard bruised pieces.

Prepare fruit

If using very firm or underripe fruit (like some peaches or tart apples), place fruit with 1 tablespoon sugar in a small saucepan and warm gently for 3–5 minutes until softened. Cool before blending. For very soft or ripe fruit, skip this step.

Cook / macerate tart fruit (optional)

Place 2 cups total prepared fruit (see ingredient combinations below) in a blender or food processor. Add the cooled simple syrup and 1/8 teaspoon fine sea salt. Blend until completely smooth, about 45–60 seconds. Taste and add up to 1 tablespoon extra sugar if the fruit is too tart, or 1–2 teaspoons lemon juice if it needs more brightness. If you want a seedless raspberry or blackberry sorbet, push purée through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds.

Blend to purée

Cover the purée and chill in the refrigerator until thoroughly cold, at least 1 hour (or up to overnight). Chilling improves texture when churning.

Chill purée

Pour the chilled fruit purée into an ice cream maker and churn according to manufacturer's instructions, usually 20–30 minutes, until it reaches a soft-serve sorbet consistency.

Churn

Transfer the churned sorbet to an airtight container, smooth the top with a spatula, and press a piece of plastic wrap directly onto the surface to prevent crystals. Freeze for at least 2–4 hours to firm up.

Harden

Let sorbet sit at room temperature for 3–5 minutes to soften slightly for easier scooping. Serve in chilled bowls or glasses, garnish with fresh mint leaves if desired, and enjoy.

Scoop and garnish

Store leftover sorbet in an airtight container in the freezer for up to 2 weeks. For best texture, remove from freezer 10 minutes before serving and stir to reincorporate any icy top layer.

Herbal Tea

Peppermint Tea

Earl Grey Tea

Hot Chocolate

Green Tea

Calypso Coffee

English Tea

Sorbets

Mint Chocolate Bomb Ice Cream

Ice Cream Cocktail

Turkish Coffee

French Coffee

Baileys Coffee

Irish Coffee

Birthday Cake

Belgian Chocolate Sponge Pudding

Sticky Toffee Pudding

Baklava

Apple Tart

Raspberry Baked Cheesecake

Oreo

Mango Tropicana

Malteser

Hazelnut