Tempura tincture

Sesame seeds cascaded from the clouds before our eyes, chasing lemon sherbet candies towards a bouquet of hay and chamomile in a bizarre game of capture the flag. The palate shared this earthy-sweet contrast, with baked lemon and ginger mingling with pine resin, mace-spiked chamomile tea, and a dry taste of smouldering sandalwood smoke. The Panel noted a likely peat influence. Water gave ripe melon slices wrapped in prosciutto, tempura enoki mushrooms and smoked sea salt on the nose. The palate began spicy with coriander, white pepper and mint, followed by a sweet propolis tincture and brown sugar. The finish was nutty and dry.