The sweet finish

Along with the shift in seasons, arrives darker flavours. Wild berries, chocolate and the gold glaze from caramelised sugar. We know it well. This season we bid farewell to the deconstructed rhubarb and custard and make way for something new, the chocolate éclair has joined the pudding menu. A take on a classic makes its appearance on our trolley.  

Then, as we focus to the pudding menu, sunset, an early golden hour, the tarte tatin, served with vanilla ice cream, takes its stage. Warm seasonal and caramelised to perfection. It rewards a slow spoon and a second look. 

Chef Pâtissier Dominique Bon, the creator of our sweet memories, has swooned us this year and created the Chocolate Cassis. It has already travelled beyond our dining room, after appearing on our social channels, but it deserves a proper taste in person. Rich, bright and quietly striking, it is the dessert people photograph before they eat. 

The chocolate is layered with cocoa beans from different regions. Single-origin Madagascan chocolate brings the dark and the milky together, with the depth that comes from anything over 70 per cent cocoa. It is an iconic flavour, and Dominique has built the dessert around it. 

As the summertime basil and strawberry leave the menu. In their place returns a guest favourite: miso caramel tart. Salty, sweet and deeply satisfying, it is a dessert people have been asking for. One that the press savoured during our launch and still remains a dessert people ask for.  

Dessert is never a second thought at Emberwood, it's the sweet finish to an experience in our brasserie. We always claim there is room for dessert. Here, there is no excuse, only temptation for more.