Hand-Prepared Desserts and Sweet Endings

Everything in our dessert carousel—from the Valrhona chocolate mousse to our seasonal mango gelato—is prepared right here in our kitchen. We avoid the heavy, overly sweet shortcuts of mass production, opting instead for balancing delicate notes like sea salt, toasted nuts, and fresh fruit. If you have a specific flavor profile in mind, ask our team; we often have off-menu creations based on what is fresh at the market.

At Roxie, we treat the final course with as much reverence as the first. Our 'Sweet Endings' are not just desserts; they are edible memories. Take our Banoffee Petit Gateaux, for example. It is not just banana and caramel; it is a hazelnut sponge base topped with a whipped banana mousse that feels like a nod to the comfort of home. Then there is the Caramello, which leans into the nostalgia of childhood toffees, using a velvety dulce namelaka to create depth you won't find in standard treats.

Why do we put this much effort into a single plate? Because in a world that rushes through meals, we believe in the pause. Whether you are splitting a Chocolate and Cherry Desire—where dark, bold mousse meets the tartness of sour cherry—or opting for our house-made gelatos, we want you to stay a while. Our gelatos are churned in small batches with less air, meaning the texture is creamier and the flavor more intense. It is dessert as it was meant to be: a slow, mindful conclusion to your evening in our HSR mansion.