Strong maritime aromas of lobster pots covered with dried seaweed merged with charred marshmallows and toffee apples rolled in soot. Toasted pine nuts then arrived with brazils and marzipan doused with antiseptic. Sweetness was abound on the palate with vanilla, sugar coated almonds and rhubarb and custard sweets mixed together with cask char, tar covered ropes and roasted chestnuts. Water enhanced the seashells and seaweed characters introducing thick tugboat engine grease along with sticky molasses, baklava and creosote. Burnt orange and ash were now prominent on the palate with maple syrup on pecans, burnt croissants and crayfish served with malted barley and a tarragon cream sauce.