Dirty martinis at low tide

The initial nose returned ripe banana bread munched by the seaside, gummy bears, and a gloopy dollop of manuka honey. Then a seafood platter emerged, with a spritz of fresh lemon accompanied by a side of celery and dill slaw. The neat palate retained the sweet notes from the nose (vanilla custard, hot oat breakfast and puff candy) before the breeze carried in the smoke: smoked meats, fresh cigar ash and the dirtiest of martinis. Water brought a misty shore café where pier ropes, wet newspapers, oil and tar were complemented by mackerel pâté, smoked corn on the cob and capers in lemon butter. The finish was tongue-tinglingly salty, with clove spice and the enduring lemon essence that had lasted from start to finish.