Nectar Eater seduces the senses with plant-based desserts that taste far too decadent to be innocent. Tassie raspberries crown a Mississippi mud pie of cookie crumb, fudge brownie, chocolate custard and cream, dripping with raspberry sauce. A lemon elderflower and blueberry meringue pie balances sharp curd, soft peaks, and compote on a biscuit base. For something playful, the strawberry shortcake sundae piles strawberry soft serve, fresh fruit and shortbread into a blissful summery sugar fix.