At first a buttery sweetness washed over apple crumble, melon and mango before fondant icing was discovered on candied citrus and sticky syrup. Ginger, nutmeg and vanilla combined on the palate with strawberry sweets, fudge and black tea in an wooden cup. A little water brought the oak forward where it fused with sweet nuts, orange sherbet and Turkish delight on a bed of fresh hay. The palate was now creamy and buttery along with ginger, cinnamon and frankincense spice. Coconut husk had arrived with dried herbs, rose water and marzipan while on the finish came dark chocolate, aniseed and cloves.