Full-bore franzbrötchen

We nosed a warm franzbrötchen laden with cherry jam, crushed blackcurrants, lemon zest and rhubarb crumble. The palate was equally rich, unveiling nutmeg-spiced strawberry syrup, liquorice and raspberry liqueur, lime and wood resin. Water gave the nose accents of orange bitters, pine nuts and candyfloss dusted with custard powder. The finish was lighter on the palate, delivering sugar snap peas dipped in light soy, mace-spiced honey and rhubarb seasoned with cracked black pepper.