Dessert

HIBISCUS AND TREE TOMATO PANNA COTTA — RWF 14

A velvety panna cotta complemented by a reduction highlighting the floral notes of hibiscus, harmoniously combined with the natural sweetness and vibrant hue of tree tomato.

KINAZI CHOCOLATE FEUILLE— RWF 12

A delicious and light chocolate cake with a lovely spread of ganache alongside a block of orange sorbet and fresh berries.

LE GATEAU AU CHOCOLAT — RWF 14

A delicious spongy chocolate cake lightly pampered with icing snow “DUST.”

ROASTED PLANTAIN AND ESPRESSO ICE CREAM — RWF 11

Affogato-style plantain ice cream drenched in hot espresso coffee.

CHOCOLATE LAVA CAKE — RWF 12

A molten chocolate lava cake, served with creamy vanilla ice cream and seasonal berries. 10 to 15 minutes of preparation