Tasting Notes
Hot buttered toast was topped with a scoop of vanilla ice cream, butterscotch sauce and rapeseed oil infused with lemon peel and Seville orange. On the palate we found pastel de nata, cinnamon and grapefruit segments, along with cherry liqueur and a stick of liquorice. Introducing water amplified the buttered toast and introduced sugared almonds and the smell of a cold countryside burn. The reduced palate had us in a bakery, surrounded by croissants, icing sugar, pumpkin muffins and chocolate chips.