A number from down under

A sweet, fruity aroma reminding us of cantaloupe melon next to warm marzipan croissants, apricot jam and French pear clafoutis made for a very comforting opening. On the palate we found a coconut chai latte with chilli flakes, plus more pears – this time pear tarte tatin and caramelised pears served with armagnac cream. After reduction the main difference was the appearance of coconut, in the form of coconut milk, coconut buttercream frosting and a classic Australian lamington: sponge cake dipped in chocolate and then coated in desiccated coconut. To taste, we had gingerbread cake with lemon glaze and, in the finish, sweet quince paste. Following seven years in an ex-bourbon barrel, we transferred this whisky into a heavy toasted medium charred second fill barrel.