Description
Irresistible aromas of maple syrup, toasted marshmallows and espresso coffee merged with banana flapjacks, vanilla and thick-cut marmalade wrapped in the oily textures of brazil nuts, sesame and linseed oil. Spicy flavours of wasabi and pink peppercorns then joined Turkish delight, shortbread biscuits and coconut husk drizzled with scorched toffee sauce and burnt butter. With water we discovered kaffir lime and mint leaves on banana bread served with tokaji dessert wine, tawny port and aniseed liqueur. A complex mix of lavender honey, cinnamon and tarragon emerged alongside bergamot, chives and mint on a waxy but clean finish.