Dark Chocolate Ganache Cake
Three layers of cocoa sponge, silky 70% dark chocolate ganache and a scatter of cacao nibs, finished with a flake of sea salt.
$12
Dairy-free · Egg-free · Entirely joyful
A Sweeter Side of Plant-Based
Every dessert at Verdura is baked in-house each morning with seasonal fruit, stone-ground cacao and nut creams. Nothing animal, nothing artificial, and not a single thing you will miss.
Guest Favourites
Signature Sweet Creations
The cakes, brownies and artisan bakes our guests order again and again, each one rich enough to convert the sceptics at the table.
Brownie
Fudgy Beetroot Brownie
$8Dense, glossy and gently earthy, with roasted walnuts and a spoon of whipped coconut cream.
Cake
Lemon Cashew Cheesecake
$11Cultured cashew filling, bright lemon zest and an almond-oat crust, topped with wild blueberries.
Artisan
Raspberry Rose Doughnut
$7Baked, never fried: a pillowy brioche-style ring glazed with raspberry and rosewater.
Cake
Pistachio Cardamom Cake
$11Moist pistachio sponge scented with cardamom and layered with orange-blossom cream.
Gently Sweetened
Naturally Sweet
Fruit-forward treats and date-sweetened bites that let the ingredients do the talking. No refined white sugar, ever.
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Medjool DatesCaramel depth
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Maple SyrupWoodland warmth
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Ripe FruitSun-sweet and bright
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Coconut SugarToasty and mellow
Showing all 6 desserts
Roasted Stone-Fruit Crumble
$9Caramelised peaches and plums under an oat, almond and maple crumble.
Mango Coconut Chia Parfait
$8Ripe mango, coconut yoghurt and vanilla chia, layered with toasted coconut.
Date & Almond Truffles
$7A box of four hand-rolled bites: Medjool dates, roasted almonds and raw cacao.
Salted Date Caramel Cups
$8Thin dark-chocolate shells filled with a slow-whipped date and tahini caramel.
Raw Blueberry Lime Slice
$9A cashew and coconut-oil cream on a walnut-date base. Chilled, never baked.
Cacao Avocado Mousse
$8Cloud-light and deeply chocolatey, sweetened with dates and a drizzle of maple.
Behind the Oven
The Art of Vegan Baking
Baking without dairy or eggs is chemistry and patience. Our pastry team swaps each classic building block for a plant that does the same job, only more kindly.
The brine from slow-cooked chickpeas whips into glossy, stable peaks, giving our mousses, macarons and pavlovas their lift.
Egg whitesAquafaba
Soaked cashews are blended and gently cultured for two days until tangy and velvety, the secret behind our cheesecakes and frostings.
Cream cheeseCashew cream
Ground seeds bloom into a soft gel that holds brownies, cookies and loaves together while adding a subtle nuttiness and moisture.
Whole eggsFlax gel
Cold-pressed coconut oil gives pastry its snap, while barista oat milk keeps every crumb tender and golden.
Butter & milkCoconut & oat
- Almond flour
- Raw cacao
- Ground flax
- Madagascan vanilla
- Oat milk
- Tahini
Finishing Touches
A Little Something Extra
Take any dessert further with vegan ice cream, a pour of chocolate sauce or a spoon of fresh fruit. Not sure where to start? Let us pair it for you.
Vegan Ice Cream
Churned in-house from coconut and oat cream.
- Madagascan Vanilla Bean+$3
- Pistachio & Rose+$3
- Salted Coconut Caramel+$3
Chocolate & Sauces
Poured warm at the table.
- 70% Dark Ganache+$2
- Salted Miso Caramel+$2
- Hazelnut Praline+$2
- Raspberry Coulis+$2
Fresh Fruit Toppings
Picked ripe and prepared to order.
- Macerated Strawberries+$2
- Torched Figs+$2
- Passion Fruit Pulp+$2
- Wild Blueberries+$2
Save room for dessert
Reserve your table and tell your server which pairing you have your eye on. We will have it plated and waiting.