Description
A dollop of strawberry jam arrived, wrapped in rice paper and topped with mango purée. Our noses then walked us through a rose garden. To the palate, we found venison with fennel shavings and coriander, glazed with a mango and persimmon chutney. Introducing water offered the scent of vanilla for the first time, along with olive oil and a spoonful of mixed fruit jam and cinnamon. The palate had become much like the nose, with the emphasis on vanilla and now exotic fruits, but with a new elderflower and the continuation of the earlier fennel.