Est. 2024

The Art of Dessert

Where culinary precision meets unbridled imagination. Every plate, a composition. Every flavour, intentional.

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Our Philosophy

Craft Without Compromise

At The Dessert Lab, we believe dessert is not an afterthought — it is the main event. Our kitchen is a workshop where classical technique meets modern artistry, and every ingredient is sourced with intention.

From single-origin chocolate tempered by hand to seasonal fruits foraged at dawn, our menu is a testament to the beauty of restraint and the power of exceptional raw materials.

Explore the Menu
Elegant plated dessert with chocolate and gold leaf

The Collection

Menu Highlights

Dark chocolate fondant

Chocolate Fondant

£16

Valrhona 70% dark chocolate, molten centre, salted caramel ice cream, cocoa tuile.

Crème brûlée

Tahitian Vanilla Brûlée

£14

Free-range egg custard, Tahitian vanilla bean, caramelised sugar, langue de chat.

Lemon tart

Amalfi Lemon Tart

£15

Pressed Amalfi lemon curd, sable Breton pastry, Italian meringue, basil oil.

Tiramisu

Deconstructed Tiramisu

£15

Mascarpone mousse, cold-brew espresso, amaretti crumble, cocoa snow.

Strawberry dessert

English Strawberry Pavlova

£14

Crisp meringue, Chantilly cream, Kent strawberries, rose water, freeze-dried petals.

Pistachio dessert

Bronte Pistachio Soufflé

£17

Twice-risen pistachio soufflé, white chocolate centre, pistachio praline, orange blossom.

An extraordinary experience from first bite to last. The Dessert Lab doesn’t simply serve dessert — it redefines what dessert can be. Every detail, from the silence of the room to the theatre of the plate, is considered.

Alexandra Whitfield

Food Critic, The Sunday Review

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Reserve Your Table

Seatings are limited to ensure an intimate experience. We recommend booking at least one week in advance.