Ancient Egyptian medical ideas state that sweet food could aid digestion and was the reason why dates, fruit and honey would be produced at the end of a meal. In modern times it is believed that the word ‘dessert’ comes from the French term ‘desservir’ meaning to clear away the table, therefore making way for the last course. Looked at another way, Desserts spelt backward creates the word ‘stressed’!
Let The Pavilions Restaurant de-stress you with its devilish delights to fulfill your darkest desires.
VIEW A SELECTION OF DESSERTS –
Passionfruit cheesecake with citrus berry compote
Pistacchio and coconut ice-cream roll with chocolate and vanilla sauce
Bee-honey and cinnamon poached ambarella with vanilla and pomegranate sauce
Rye bread and date pudding with vanilla sauce and mixed fruit compote
Banana, maple and lime crepes with vanilla ice-cream
Oven-roasted rice tossed with kithul treacle and cognac sauce served with vanilla ice-cream
Mango yoghurt cheesecake with raspberry coulis and Cointreau orange sauce
Pear carpaccio with vanilla mousse and pomegranate salsa
Miniature muffin filled with poached pineapple mousse
Cinnamon-infused apple with Champagne sabayon and tea-poached fruit compote
Tiramisu with fresh berry coulis and warm cinnamon-apple chutney
Double Swiss chocolate mousse served with forest berry compote
Seasonally tropical fresh fruit platter