Tasting Notes
It was “like a breath of fresh air”, with very clean aromas of lemon, green grapes, lemongrass, kiwi, coconut and linseed oil. The freshness was joined by plenty of pep as we had Sichuan peppercorn-spiced kumquat marmalade and a gooseberry, lime and chilli marinade. Following reduction, we got a traditional Italian lemon sorbet that was perfect for cooling off after the heat on the palate neat, and is traditionally served as a palate cleanser between courses. To taste, we were served brownies with white chocolate chunks, crème anglaise and caramel chocolate pecan ice cream, as well as a key lime pie with whipped coconut cream.