A light and delicate scent of buttery croissants, amaretto and vanilla panna cotta with toasted almonds and powdered sugar doughnuts wafted through the air. On the palate there were vanilla-pear muffins, braided yeast bun (Hefezopf) with a plum jam filling and glazed carrots in orange, honey, sage and rosemary.

Water released soft rich succulent marzipan fruits as well as vanilla oak fragrance oil and then we had traditional afternoon tea, finely cut sandwiches, freshly baked scones with cream and strawberry jam all with a cup of Chinese red rose tea. We finished in style with an Asian pear martini.