Juicy fruit salad in sweet syrup mixed with digestive biscuits and fruity pickle as marzipan joined toasty oak and vanilla. Tropical fruits continued onto the palate to be joined by salty maritime notes, pickled ginger and tingly wasabi. With water we found a delicious balance between lemon meringue pie, salted liquorice and seaside brambles with herbal hints and oily nuts. Clean mineral notes suggested flints and beach pebbles with scattered seaweed and fino sherry. Pineapple and mango returned on the palate with coconut husk and a dusting of cocoa powder before smoked salmon on a seafood platter was served on driftwood to finish
