Mesquite on the foreshore

Mesquite-smoked vegetable stock leapt forward on the nose, its salty and gamey quality emphasised by seaweed dipped in soy sauce and rapeseed oil. The palate, very much like the nose, had more sweetness; sugar syrup and birch tar adding an oily and smooth mouthfeel. The nose, robust in the face of water, was enhanced with more salinity and the introduction of wet clay dusted with Chinese five spice and lemon zest. Finishing with skewered fruits charred on a beech bonfire, the palate was sweet and smoky.