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A fresh coastal breeze and oyster shells joined driftwood, samphire, and trout with a side order of peaches and buttered new potatoes dusted with cumin. The palate graced us with the soft tannins of peach skins plus pickled ginger, sultanas, and charred lemon while the sweetness of dessert wine, mint sweets and brown sugar combined with gentle spices. With water came honeysuckle and lemon posset alongside meringue, grape skins, and the minty freshness of mojito cocktails. Now tropical fruit salad, cereal bars and lemon juice on crepes shifted towards toasted marshmallows, eucalyptus, and the Riesling-like oiliness of clean petrol.