Coconut-Mango Mango parfait made with mango, sugar, lemon juice, gelatin, egg and whipped cream. Served with coconut green tea sorbet, passion fruit cream, lemon yogurt powder, passion fruit sauce and black meringue Chilled Souffle Cheesecake Souffle cheesecake served with orange cream, blood orange foam, fresh berries and guava sorbet
Fiery Chocolate Tart Salty caramel chocolate tart served with chocolate crumble, marshmallow foam, dark chocolate sorbet and dark rum
Milk Chocolate-Key Lime Pie Milk chocolate-key lime pie served with raspberry-wasabi sorbet, key lime meringue
All desserts were designed by Pastry Chef Manabu Inoue.