Top banana

A heavenly mix of dried cherries, nuts and berries mingled with fragrant bergamot, rose petals and pipe tobacco. It wasn't long before banana fritters arrived in a crispy batter, served with tangy green apples and a fresh fennel salad. As an accompaniment, a small glass of fine armagnac was just the ticket. Adding water placed the ripe bananas centre stage, amid an arrangement of tropical delights that included mangoes, lychees and eucalyptus leaves on coconut rice. Smashed banana was then mixed with creamy butter before being spread on brown toast, with a little coconut milk and a few hazelnuts, and served on a stave of charred oak.