Chocolate fondant with rooibos pannacotta

After a long cold winter, spring has sprung in The Greenhouse kitchen. Blossoms are going on the petit four plates, fresh spring cream is being churned into butter for our fantastic breads, and succulent new leaves are shooting up in our harb gardens for our salads. Anticipating the season ahead, our chef team are hard at work designing a spring/summer menu which will be launched in October- which includes lots of new plating ideas, some classic favorite flavours and some cutting edge concepts.  WATCH THIS SPACE!