Hot skillets, deep-fried ice-cream, donut churro fries and a cookie-dough situation that has its own postcode. Pull up. Share with the table. Or don't · we don't judge.
Triple-choc fudge brownie, baked hot in a cast-iron skillet with chunks of Mars Bar, marshmallows, and a scoop of vanilla bean. Caramel drizzle hits the second it lands. Built for the table · eaten by one in a real emergency.
Seven hand-built desserts. Some hot, some cold, all loud.
A whole cookie-dough situation. Baked Caramilk and Biscoff folded into cookie dough, topped with Caramilk chips, crushed Lotus biscuit, vanilla bean ice-cream, icing sugar and a Biscoff drizzle. Pull-apart territory.
Triple-choc fudge brownie baked hot with Mars Bar chunks and toasted marshmallows, topped with vanilla bean ice-cream and caramel drizzle. The headline.
Caramilk cheesecake wrapped in crisp pastry, deep-fried golden, drizzled with melted Caramilk. Served with vanilla ice-cream and a dust of icing sugar.
Churro fries dusted with cinnamon sugar, served with a warm Nutella dipping sauce. Donut energy in fry form. Perfect cap on any meal.
Churro fries piled with cinnamon sugar, Cherry Ripe, Milky Bar, salted caramel and strawberry-jam custard. Sticky, messy, brilliant.
Golden Gaytime ice-cream wrapped in biscuit cornflakes, deep-fried for thirty seconds, served with liquid Nutella and a maple syrup chaser. Hot crunch outside, frozen creamy inside. Magic.
Dessert and drink in one. Chocolate fudge, cookies and cream, Biscoff caramel, strawberry cheesecake · rimmed, drizzled and shot with real booze. See the full lineup on the cocktails menu.
