Description
The gastronomic adventure began with a nutty meander through peanut brittle, toasted breakfast cereals and sesame snaps. Layers of white chocolate were then laid across a bed of dried apricot before being covered with Greek yoghurt and burned with a blow torch. The ensuing smoke caressed lemongrass and galangal in spicy Thai soup, followed by dried cherries dipped in dark chocolate. The lemongrass turned to lemon curd with a drop or two of water. Fresh sawdust brought an oaky sweetness that blended with toasted scones and mint leaves on crème caramel. The deep notes of cocktail bitters added subtle complexity to the finish, while beeswax and herb butter were spread on to warm toast.