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An intensely juicy and floral start led us through rose petals, carnations and strawberries while the juice was supplied by grapefruit, mango and apricot. Delightfully sweet aromas of candyfloss, salted caramel and orange creme brulee then emerged before we ventured onto a spicy palate that embraced seared marshmallows, raspberries with cream and toasted cereals and nuts. With water came a wash of banana sweets, plums, apples and pear drops, all dusted with icing sugar and fine chalk. A drizzle of tart pink grapefruit and lime introduced lemon icing on a sponge cake while coconut and pineapple pre-empted a finish of bergamot and lemon tea.