A heavy slab of marzipan found itself wedged tightly in a madeira cake soaked in calvados and Jamaican rum while crispy seaweed was fried in tempura batter. On the palate a wave of drying spice wove a smog of smoked paprika and cinnamon around singed porridge with salt and a life-affirming dash of sweet marsala wine.
Adding water encouraged us to clean a barbecue with half a lemon before serving green peppercorn salami and oysters with a bouquet garni and bay leaves. Now sweeter flavours combined almond oil, hazelnuts and salted peanuts with subdued smoke wafting over spearmint and chamomile tea.