To sup by starlight

A superb initial aroma of Iberico ham, flambéed banana with dark chocolate, glazed pecans and boiled ham greeted us. We also noted pork scratchings with paprika, date molasses and botrytis raisiny sweetness. Water brought cloves, orange oils, cocktail bitters and dark 'n' stormy cocktails with the richness of spicy pumpernickel bread. The neat palate opened with chilli-spiked hot chocolate, maraschino juices, manhattan cocktail vibes, coffee and walnut cake and pomegranate syrup – a real broad church profile we thought. Water revealed further wonderful notes of stem ginger in syrup, resinous fir woods, aged calvados and rancio.