스코프&반터・카나리・와프

Tanqueray gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry

Skyy vodka, watermelon juice, lime and Jamaican ginger beer

Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco

Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale

Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup

Combination of Havana 3 year and Gosling's rum, velvet falernum, pineapple juice, lime and Angostura bitters

Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils

Lychee juice, mint, raspberries, lemon and soda water

Ginger, kiwi, apple juice, vanilla, lemon and ginger beer

award-winning organic drinking chocolate with a creamy finish

served with toasted, wild-farmed seeded sourdough and butter (v)

tossed in our house hot sauce, with ranch dressing and celery

served with an apple ale and chilli chutney, toasted wild-farmed sourdough and a micro green salad

shredded cos lettuce tossed with Caesar dressing and topped with grated Parmesan, anchovies and croutons

served with mushy peas, tartare sauce and skin-on fries

herb-breaded chicken wrapped in prosciutto, topped with rustic tomato sauce, a fried egg and Parmesan, drizzled with truffle oil, served with skin-on fries and a dressed side salad

steak patties with burger sauce, melted cheddar, iceberg lettuce, gherkins, and tomato in a potato bun, served with skin-on fries

topped with cheese, mustard mayo, tomato sauce, iceberg lettuce, gherkins and tomato, served with skin-on fries (ve)

chocolate sponge pudding with a molten chocolate centre, served with vanilla bean ice cream (v)

served with raspberry compote (v)

Spanish-style vanilla-flavoured cheesecake with a caramelised crust, served with blueberry compote (v)

ginger crumb base with rhubarb and chocolate filling, topped with rhubarb compote, chocolate flakes, and ice cream (ve)

Served with toasted, wild-farmed sourdough and butter

Four warmed mini loaves of French fine dor, olive, olive and pain aux cereales served with butter

Lightly dusted squid, squid tossed with chilli and spring onion, served with chipotle mayo and lemon

Tossed in our house hot sauce, with ranch dressing and celery

A trio of tortillas topped with chipotle cheese sauce, pico de gallo, guacamole and coriander, served with lime

Crispy pork ends with a rich red wine jus, apple sauce and crispy onions, served on a bed of mixed leaves

Long-stem cauliflower coated in a Malaysian curry paste and roasted until crispy, served with micro salad and mint yoghurt sauce

3 Per Serve, warmed pork or falafel tacos topped with BBQ pulled pork or sofrito (V), iceberg lettuce, chilli pineapple salsa, mild coriander and spring onion

Quinoa-based hummus topped with crispy chickpeas and parsley, served with chargrilled pitta flatbread

A variety of Kalamata and Halkidiki olives, marinated with sundried tomatoes and garlic

A blend of chickpea, caramelised onion, sultanas, and apricots topped with crispy chickpeas and parsley, served with chargrilled pitta flatbread

& Pickled Carrot - 8.5, served with an apple and chilli chutney, toasted wild-fermented sourdough and a micro green salad

in a Wild-farmed Boule - 15.5, Whole toasted wild-farmed boule stuffed with baked camembert, topped with onion chutney and rosemary

Crispy cod fillet served with mushy peas, tartare sauce and skin-on fries

Steak patties with our ultimate burger sauce, melted cheddar iceberg lettuce, gherkins and tomato in a potato bun, served with skin-on fries

Richly spiced Malaysian curry blended with lime leaf and galangal aromatics, served with wild rice, topped with micro coriander and chilli

Crumbled Cumberland fennel sausage and onions, tossed in a rustic tomato sauce, served with pappardelle pasta, topped with micro basil and shaved cheese 566 KCAL

Chicken breast coated in a rosemary and thyme breadcrumb wrapped in prosciutto, topped with rustic tomato sauce, a fried egg and freshly grated parmesan, drizzled with truffle oil, served with skin-on fries and a dressed side salad 1291 KCAL

Shredded cos lettuce tossed with Caesar dressing and topped with grated parmesan, anchovies and croutons

Mixed Leaf salad with quinoa, brown rice, edamame, red pepper, red onion and tenderstem broccoli, coated with vinaigrette 205KCAL

Mini Steak, chicken and curried lentil pies, served with mashed potatoes, baby rainbow carrots and red wine jus 1026 KCAL

Oven-roasted pork belly served with potato dauphinoise, red wine jus, and roasted rainbow carrots 853 KCAL

Chipotle seasoned seared salmon served with sweet potato mash, spinach and leeks in a creamy garlic sauce 641 KCAL

Served with a roasted tomato, flat mushroom and skin-on fries 852 KCAL

Smoked Haddock and pea risotto, topped with a curry battered runny poached egg 1290 KCAL

Chicken breast coated in our spicy house buffalo sauce with maple mustard coleslaw and gherkins in a potato bun, served with skin-on fries 1051 KCAL

Beyond Meat burger topped with cheese, mustard mayo, tomato sauce, iceberg lettuce, gherkins, and tomato, served with skin-on fries 1075 KCAL

Served with raspberry compote

A buttery pastry round topped with caramelised apple slices and caramel sauce, served with vanilla bean ice cream

Chocolate sponge pudding with a molten chocolate center, served with vanilla bean ice cream

Ginger crumb base with a layer of rhubarb and chocolate filling, finished with a sprinkling of chocolate flake and a dusting of raspberry powder, topped with rhubarb compote and ice cream

Spanish-style vanilla-flavoured cheesecake with a caramelised crust, served with blueberry compote

Tanqueray gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry

Skyy vodka, watermelon juice, lime and Jamaican ginger beer

Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco

Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale

Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup

Combination of Havana 3 year and Gosling's rum, velvet falernum, pineapple juice, lime and Angostura bitters

Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils

Lychee juice, mint, raspberries, lemon and soda water

Ginger, kiwi, apple juice, vanilla, lemon and ginger beer

award-winning organic drinking chocolate with a creamy finish

Roasted red pepper hummus with toasted scrocchiarella

Oven baked pain au seigle, pain aux olives pain au cereales and French findors with butter coins oil and balsamic

A mix of pitted Kalamata and halkidiki olives with sundried tomatoes and garlic in a herb dressing

Mini red peppers stuffed with cream cheese

Two 4 oz steak patties with our ultimate burger sauce, melted cheddar, iceberg lettuce, gherkins and tomatoes in a potato bun served with skin on fries

Double grilled marinated chicken breast topped with chilli cheese and peri peri sauce in a potato bun with iceberg lettuce and mayo

Beyond meat burger pattie topped with vegan cheese, mustard mayo, tomato sauce iceberg lettuce gherkins and tomato in a potato bun severed with skin on fries

Prosciutto, coppa and Milano salami with goats cheese and mature cheddar figs and seeds green tomato chutney and toasted bread

Severed with toasted bread and herb oil made in house

Red pepper hummus, baba ganoush, olives, crudités toasted flat bread

A trio of tortilla topped with triple blend cheese tomato salsa chunky avocado and coriander served with a wedge of lime

Served with garlic ginger chillies and spring onion and a sriracha mayo and a wedge of lime

Marinated and coated crispy chicken bites toasted in a hot honey coating topped with sesame seeds with a dressed side salad

Light battered sweet potato, tender stem broccoli, courgette and peppers with a sweet teriyaki dipping sauce

Pulled beef brisket coated in Korean bbq sauce with picked red onion in a steamed bao bun top with mayo and coriander Vegan mushroom option available

Cooked beef with cabbage, gherkins, cheddar cheese and potato with a mustard dipping sauce

Chipotle seasoned salmon served with sweet potato mash wilted spinach and thick gazpacho sauce

Al dente penne pasta in a bold and spicy Arrabbiata sauce made from tomatoes, garlic, and red chili flakes. Finished with a sprinkle of grated Parmesan cheese and crispy basil

Crispy beer battered cod fillet with mushy peas, tartare sauce and skin on fries

A creamy fragrant saffron risotto tossed with sliced green beans topped parmigiano and micro herbs

Garlic butter stuffed chicken breast coated in golden breadcrumbs with sauté potatoes and seasonal greens

Aged British 8oz sirloin served with skin on fries oven roasted flat mushroom, beef tomato and battered onion rings

Shredded cos lettuce tossed with Caesar dressing and topped with grated parmesan, anchovies and croutons

Rich avocado, black rice, edamame and azuki beans, peppers and baby leaf salad in a fresh chimichurri style dressing

Pull beef brisket coated in a sticky Korean bbq sauce on a bed of sticky rice with pickled slaw carrot cucumber topped with sriracha mayo and sesame seeds

Crispy skin on French fries tossed in parmesan and garlic topped with chives and chipotle mayo

Crispy skin on French fries topped with bbq pulled pork triple cheese and bbq sauce

With mini mozzarella balls cherry tomatoes and pesto topped with crispy basil

With spicy nduja sausage and chorizo topped with chilli jam sliced chillies and roquette

With chargrilled peppers aubergines and courgettes

Diced chicken thighs slow cooked in an aromatic butter and tomato curry sauce

Cauliflower florets, butternut squash, red onions, red peppers, split peas and lentils in a spiced sauce

Tender pieces of lamb in a medium hot curry sauce with tomatoes, onion, coriander spices

(V)

served with toasted, wild-farmed seeded sourdough and butter (v)

tossed in our house hot sauce, with ranch dressing and celery

served with an apple ale and chilli chutney, toasted wild-farmed sourdough and a micro green salad

shredded cos lettuce tossed with Caesar dressing and topped with grated Parmesan, anchovies and croutons

served with mushy peas, tartare sauce and skin-on fries

herb-breaded chicken wrapped in prosciutto, topped with rustic tomato sauce, a fried egg and Parmesan, drizzled with truffle oil, served with skin-on fries and a dressed side salad

steak patties with burger sauce, melted cheddar, iceberg lettuce, gherkins, and tomato in a potato bun, served with skin-on fries

topped with cheese, mustard mayo, tomato sauce, iceberg lettuce, gherkins and tomato, served with skin-on fries (ve)

chocolate sponge pudding with a molten chocolate centre, served with vanilla bean ice cream (v)

served with raspberry compote (v)

Spanish-style vanilla-flavoured cheesecake with a caramelised crust, served with blueberry compote (v)

ginger crumb base with rhubarb and chocolate filling, topped with rhubarb compote, chocolate flakes, and ice cream (ve)

With tomato sauce and shaved Parmesan

Wagyu beef burger in a brioche bun with melted cheese, mayonnaise and french chips

Beer-battered Norwegian haddock served with mushy peas and chargrilled lemon

Served with wild boar apple sausages, creamy mashed potatoes and garden peas

With caramelised Williams pear, butterscotch sauce and vanilla ice cream

Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry

Skyy vodka, watermelon juice, lime and Jamaican ginger beer

Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco

Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale

Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup

Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters

Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura Orange bitters and lemon oils

Lychee juice, mint, raspberries, lemon and soda water

Ginger, kiwi, apple juice, vanilla, lemon and ginger beer

Coconut syrup, pineapple juice and lime juice

Casablanca Valley, Chile 2022

France 2022

Provincia di Pavia, Italy 2021

Marlborough, New Zealand 2022

Piemonte, Italy 2020

Colchagua Valley, Chile 2020

Aconcagua Valley, Chile 2021

France 2021

Rioja, Spain 2018

Uco Valley, Mendoza, Argentina 2021

Casablanca Valley, Chile 2021

Veneto, Italy 2021

Sauternes, Bordeaux, France 2016

Brut

Brut

Brut

Rosé

Casablanca Valley, Chile 2022

France 2022

Provincia di Pavia, Italy 2021

Mendoza, Argentina 2020

Marlborough, New Zealand 2022

Piemonte, Italy 2020

Yarra Valley, Australia 2021

Loire Valley, France 2022

Burgundy, France 2022

Colchagua Valley, Chile 2020

Aconcagua Valley, Chile 2021

France 2021

Rhône, France 2021

Friuli, Italy 2020

Rioja, Spain 2018

Uco Valley, Mendoza, Argentina 2021

Burgundy, France 2020

Bordeaux, France 2018

Puglia, Italy 2019

California, USA 2020

Burgundy, France 2020

Rhône, France 2020

Casablanca Valley, Chile 2021

Veneto, Italy 2021

award-winning organic drinking chocolate with a creamy finish

Served with toasted, wild-farmed sourdough and butter

Four warmed mini loaves of French fine dor, olive, olive and pain aux cereales served with butter

Lightly dusted squid, squid tossed with chilli and spring onion, served with chipotle mayo and lemon

Tossed in our house hot sauce, with ranch dressing and celery

A trio of tortillas topped with chipotle cheese sauce, pico de gallo, guacamole and coriander, served with lime

Crispy pork ends with a rich red wine jus, apple sauce and crispy onions, served on a bed of mixed leaves

Long-stem cauliflower coated in a Malaysian curry paste and roasted until crispy, served with micro salad and mint yoghurt sauce

3 Per Serve, warmed pork or falafel tacos topped with BBQ pulled pork or sofrito (V), iceberg lettuce, chilli pineapple salsa, mild coriander and spring onion

Quinoa-based hummus topped with crispy chickpeas and parsley, served with chargrilled pitta flatbread

A variety of Kalamata and Halkidiki olives, marinated with sundried tomatoes and garlic

A blend of chickpea, caramelised onion, sultanas, and apricots topped with crispy chickpeas and parsley, served with chargrilled pitta flatbread

& Pickled Carrot - 8.5, served with an apple and chilli chutney, toasted wild-fermented sourdough and a micro green salad

in a Wild-farmed Boule - 15.5, Whole toasted wild-farmed boule stuffed with baked camembert, topped with onion chutney and rosemary

Crispy cod fillet served with mushy peas, tartare sauce and skin-on fries

Steak patties with our ultimate burger sauce, melted cheddar iceberg lettuce, gherkins and tomato in a potato bun, served with skin-on fries

Richly spiced Malaysian curry blended with lime leaf and galangal aromatics, served with wild rice, topped with micro coriander and chilli

Crumbled Cumberland fennel sausage and onions, tossed in a rustic tomato sauce, served with pappardelle pasta, topped with micro basil and shaved cheese 566 KCAL

Chicken breast coated in a rosemary and thyme breadcrumb wrapped in prosciutto, topped with rustic tomato sauce, a fried egg and freshly grated parmesan, drizzled with truffle oil, served with skin-on fries and a dressed side salad 1291 KCAL

Shredded cos lettuce tossed with Caesar dressing and topped with grated parmesan, anchovies and croutons

Mixed Leaf salad with quinoa, brown rice, edamame, red pepper, red onion and tenderstem broccoli, coated with vinaigrette 205KCAL

Mini Steak, chicken and curried lentil pies, served with mashed potatoes, baby rainbow carrots and red wine jus 1026 KCAL

Oven-roasted pork belly served with potato dauphinoise, red wine jus, and roasted rainbow carrots 853 KCAL

Chipotle seasoned seared salmon served with sweet potato mash, spinach and leeks in a creamy garlic sauce 641 KCAL

Served with a roasted tomato, flat mushroom and skin-on fries 852 KCAL

Smoked Haddock and pea risotto, topped with a curry battered runny poached egg 1290 KCAL

Chicken breast coated in our spicy house buffalo sauce with maple mustard coleslaw and gherkins in a potato bun, served with skin-on fries 1051 KCAL

Beyond Meat burger topped with cheese, mustard mayo, tomato sauce, iceberg lettuce, gherkins, and tomato, served with skin-on fries 1075 KCAL

Served with raspberry compote

A buttery pastry round topped with caramelised apple slices and caramel sauce, served with vanilla bean ice cream

Chocolate sponge pudding with a molten chocolate center, served with vanilla bean ice cream

Ginger crumb base with a layer of rhubarb and chocolate filling, finished with a sprinkling of chocolate flake and a dusting of raspberry powder, topped with rhubarb compote and ice cream

Spanish-style vanilla-flavoured cheesecake with a caramelised crust, served with blueberry compote

Tanqueray gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry

Skyy vodka, watermelon juice, lime and Jamaican ginger beer

Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco

Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale

Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup

Combination of Havana 3 year and Gosling's rum, velvet falernum, pineapple juice, lime and Angostura bitters

Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils

Lychee juice, mint, raspberries, lemon and soda water

Ginger, kiwi, apple juice, vanilla, lemon and ginger beer

award-winning organic drinking chocolate with a creamy finish

(V)

Roasted red pepper hummus with toasted scrocchiarella

Oven baked pain au seigle, pain aux olives pain au cereales and French findors with butter coins oil and balsamic

A mix of pitted Kalamata and halkidiki olives with sundried tomatoes and garlic in a herb dressing

Mini red peppers stuffed with cream cheese

Two 4 oz steak patties with our ultimate burger sauce, melted cheddar, iceberg lettuce, gherkins and tomatoes in a potato bun served with skin on fries

Double grilled marinated chicken breast topped with chilli cheese and peri peri sauce in a potato bun with iceberg lettuce and mayo

Beyond meat burger pattie topped with vegan cheese, mustard mayo, tomato sauce iceberg lettuce gherkins and tomato in a potato bun severed with skin on fries

Prosciutto, coppa and Milano salami with goats cheese and mature cheddar figs and seeds green tomato chutney and toasted bread

Severed with toasted bread and herb oil made in house

Red pepper hummus, baba ganoush, olives, crudités toasted flat bread

A trio of tortilla topped with triple blend cheese tomato salsa chunky avocado and coriander served with a wedge of lime

Served with garlic ginger chillies and spring onion and a sriracha mayo and a wedge of lime

Marinated and coated crispy chicken bites toasted in a hot honey coating topped with sesame seeds with a dressed side salad

Light battered sweet potato, tender stem broccoli, courgette and peppers with a sweet teriyaki dipping sauce

Pulled beef brisket coated in Korean bbq sauce with picked red onion in a steamed bao bun top with mayo and coriander Vegan mushroom option available

Cooked beef with cabbage, gherkins, cheddar cheese and potato with a mustard dipping sauce

Chipotle seasoned salmon served with sweet potato mash wilted spinach and thick gazpacho sauce

Al dente penne pasta in a bold and spicy Arrabbiata sauce made from tomatoes, garlic, and red chili flakes. Finished with a sprinkle of grated Parmesan cheese and crispy basil

Crispy beer battered cod fillet with mushy peas, tartare sauce and skin on fries

A creamy fragrant saffron risotto tossed with sliced green beans topped parmigiano and micro herbs

Garlic butter stuffed chicken breast coated in golden breadcrumbs with sauté potatoes and seasonal greens

Aged British 8oz sirloin served with skin on fries oven roasted flat mushroom, beef tomato and battered onion rings

Shredded cos lettuce tossed with Caesar dressing and topped with grated parmesan, anchovies and croutons

Rich avocado, black rice, edamame and azuki beans, peppers and baby leaf salad in a fresh chimichurri style dressing

Pull beef brisket coated in a sticky Korean bbq sauce on a bed of sticky rice with pickled slaw carrot cucumber topped with sriracha mayo and sesame seeds

Crispy skin on French fries tossed in parmesan and garlic topped with chives and chipotle mayo

Crispy skin on French fries topped with bbq pulled pork triple cheese and bbq sauce

With mini mozzarella balls cherry tomatoes and pesto topped with crispy basil

With spicy nduja sausage and chorizo topped with chilli jam sliced chillies and roquette

With chargrilled peppers aubergines and courgettes

Diced chicken thighs slow cooked in an aromatic butter and tomato curry sauce

Cauliflower florets, butternut squash, red onions, red peppers, split peas and lentils in a spiced sauce

Tender pieces of lamb in a medium hot curry sauce with tomatoes, onion, coriander & spices

served with toasted, wild-farmed seeded sourdough and butter (v)

tossed in our house hot sauce, with ranch dressing and celery

served with an apple ale and chilli chutney, toasted wild-farmed sourdough and a micro green salad

shredded cos lettuce tossed with Caesar dressing and topped with grated Parmesan, anchovies and croutons

served with mushy peas, tartare sauce and skin-on fries

herb-breaded chicken wrapped in prosciutto, topped with rustic tomato sauce, a fried egg and Parmesan, drizzled with truffle oil, served with skin-on fries and a dressed side salad

steak patties with burger sauce, melted cheddar, iceberg lettuce, gherkins, and tomato in a potato bun, served with skin-on fries

topped with cheese, mustard mayo, tomato sauce, iceberg lettuce, gherkins and tomato, served with skin-on fries (ve)

chocolate sponge pudding with a molten chocolate centre, served with vanilla bean ice cream (v)

served with raspberry compote (v)

Spanish-style vanilla-flavoured cheesecake with a caramelised crust, served with blueberry compote (v)

ginger crumb base with rhubarb and chocolate filling, topped with rhubarb compote, chocolate flakes, and ice cream (ve)

With tomato sauce and shaved Parmesan

Wagyu beef burger in a brioche bun with melted cheese, mayonnaise and french chips

Beer-battered Norwegian haddock served with mushy peas and chargrilled lemon

Served with wild boar & apple sausages, creamy mashed potatoes and garden peas

With caramelised Williams pear, butterscotch sauce and vanilla ice cream

Bombay Sapphire gin, Kwai Feh lychee liqueur, elderflower, violette, lemon and cranberry

Skyy vodka, watermelon juice, lime and Jamaican ginger beer

Skyy vodka, rhubarb and rosehip cordial, strawberries, lemon and prosecco

Tanqueray gin, Lillet Blanc, apricot liqueur, lemon and ginger ale

Bombay Sapphire gin, Aperol, pink grapefruit juice, lemon and passionfruit syrup

Combination of Havana 3 year and Gosling’s rum, velvet falernum, pineapple juice, lime and Angostura bitters

Monkey Shoulder whiskey, Frangelico hazelnut liqueur, vanilla syrup, Angostura & Orange bitters and lemon oils

Lychee juice, mint, raspberries, lemon and soda water

Ginger, kiwi, apple juice, vanilla, lemon and ginger beer

Coconut syrup, pineapple juice and lime juice

Casablanca Valley, Chile 2022

France 2022

Provincia di Pavia, Italy 2021

Marlborough, New Zealand 2022

Piemonte, Italy 2020

Colchagua Valley, Chile 2020

Aconcagua Valley, Chile 2021

France 2021

Rioja, Spain 2018

Uco Valley, Mendoza, Argentina 2021

Casablanca Valley, Chile 2021

Veneto, Italy 2021

Sauternes, Bordeaux, France 2016

Brut

Brut

Brut

Rosé

Casablanca Valley, Chile 2022

France 2022

Provincia di Pavia, Italy 2021

Mendoza, Argentina 2020

Marlborough, New Zealand 2022

Piemonte, Italy 2020

Yarra Valley, Australia 2021

Loire Valley, France 2022

Burgundy, France 2022

Colchagua Valley, Chile 2020

Aconcagua Valley, Chile 2021

France 2021

Rhône, France 2021

Friuli, Italy 2020

Rioja, Spain 2018

Uco Valley, Mendoza, Argentina 2021

Burgundy, France 2020

Bordeaux, France 2018

Puglia, Italy 2019

California, USA 2020

Burgundy, France 2020

Rhône, France 2020

Casablanca Valley, Chile 2021

Veneto, Italy 2021

award-winning organic drinking chocolate with a creamy finish