Tableside Cherries Jubilee

A creation of French chef, Auguste Escoffier, Cherries Jubilee was made to commemorate Queen Victoria’s Diamond Jubilee in 1897.

It’s a dessert brimming with decadence and makes the most of cherry season’s timely festive arrival here in Melbourne.

We make our Cherries Jubilee tableside from the Gueridon. Local cherries are skilfully flambéed with Kirsch, Cognac, orange peel and a hint of lemon verbena. The piping hot fruit is served with a kirsh-soaked baba, whipped cream and house-made pistachio gelato.

Only available for the duration of the Victorian cherry season - at Supper Service on Fridays and Saturdays.