The word "dessert" originated from the French word desservir, meaning "to clear the table." Its first known use was in 1600, in a health education manual entitled Natural and Artificial Directions for Health, which was written by . In his History of Dessert (2013)”, Michael Krondl explains it “A refers to the fact dessert was served after the table had been cleared of other dishes. The term dates from the 14th century but attained its current meaning around the beginning of the 20th century when "" (setting a variety of dishes on the table at the same time) was replaced with "" (presenting a meal in courses.)" Desserts All desserts made on site Chocolate Brownie 11.50 – Cheesecake 11.50 – Gluten free Brownie, served with Cream and Chocolate Sauce House-made Lemon Cheesecake, Served with Crumble 11.50 – Bread and Butter Pudding 11.50 Marilla’s homemade crumble, Served with Ice-Cream House-made brioche bread and butter, Pudding served with Fresh Brulee 11.50 – Sundae - 11.50 White chocolate Brulee, Served with Ice-Cream, Meringue, Wafer Chocolate, Strawberry, Caramel, Passionfruit Tea/Coffee Havana Plunger Coffee 4.50 – English Breakfast (leaf/bag) 4.50 – Earl Grey (leaf/bag) 4.50 – Herbal Teas 4.50 – We would like to thank Chef John Rankin from Sean’s Kitchen in Adelaide for his guidance and support in the developing of our recipes and menu.
The word "dessert" originated from the French word desservir, meaning "to clear the table." Its first known use was in 1600, in a health education manual entitled Natural and Artificial Directions for Health, which was written by . In his “A History of Dessert (2013)”, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. The term dates from the 14th century but attained its current meaning around the beginning of the 20th century when "" (setting a variety of dishes on the table at the same time) was replaced with "" (presenting a meal in courses.)" Desserts All desserts made on site Chocolate Brownie – 11.50 Gluten free Brownie, served with and Chocolate Sauce Crumble – 11.50 Marilla’s homemade crumble, Served with Ice-Cream Brulee – 11.50 White chocolate Brulee, Served with Cheesecake – 11.50 House-made Lemon Cheesecake, Served with Bread and Butter Pudding 11.50 House-made brioche bread and butter, Pudding served with Fresh Cream Sundae - 11.50 Ice-Cream, Meringue, Wafer Chocolate, Strawberry, Caramel, Passionfruit Tea/Coffee Havana Plunger Coffee – 4.50 English Breakfast (leaf/bag) – 4.50 Earl Grey (leaf/bag) – 4.50 Herbal Teas – 4.50 We would like to thank Chef John Rankin from Sean’s Kitchen in Adelaide for his guidance and support in the developing of our recipes and menu.
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