Fresh linens drying in the sunshine with a whiff of peat smoke coming from the nearby pagoda roof as we prepared a fresh mackerel ceviche with habanero. Fiery chilli hotdogs in brine on the palate neat were followed by poached tuna steaks in a sauce gribiche (cornichons and capers) with crashing medicinal waves in between.

After the addition of water, a medicinal, salty and mineral scent at first reminded us of camphor and menthol before the sweet smoke of whipped cream, treacle and golden syrup appeared. The taste now a lot sweeter and fruitier like prosciutto wrapped apricots and seared scallops with serrano ham.