We began with salted pretzels from the winter market, dipped in caramel sauce and sprinkled with freeze-dried wild strawberries, before honeyed oats and early grey tea emerged. On the palate we found the pretzels atop a glass of thick vanilla milkshake, stirred with a stick of salted liquorice and a dash of chocolate bitters. Some meringue was crumbled over for texture. Introducing water offered gooseberries, cut grass, blancmange and a wet limestone pavement in the Mediterranean. Add water by the drop to tease out honeydew melon, apple juice and ginger.