A tasty plethora

We found the nose very engaging as we caramelised figs, making a fresh fruit of the forest syrup and toasting pine nuts in the glow of the subtle and warming aroma of a lit beeswax candle. Rich and sweet on the palate neat as well as a touch of spice like classic French duck a l’orange with a Bigarade sauce using Seville oranges, orange liqueur, Sherry vinegar, minced shallot and demi-glaze. Diluted; the scent of homemade pineapple wine and semolina cake filled the room while we enjoyed cinnamon baked apples with a scoop of vanilla ice cream and a drizzle of caramel.