“Neapolitan” – Dark chocolate mousse, rosella sorbet & vanilla semifreddo21
Lemon tart with Tasmanian clotted cream18
Maple peaches, caramelised pain perdu & ginger anglaise19
House made gelato or sorbet7
Selection of three cheeses, quince paste and lavosh39
Stokehouse is headed up by a team of exceptional hospitality professionals – Jason Staudt (Executive Chef), Hugh Van Haandel (Restaurant Manager), Gavin Cremming (Group Sommelier) and Lauren Eldridge (Group Pastry Chef).