Elegant notes of kumquats, satsumas and fresh flowers morphed into baked pears and watermelon before heavier aromas of dark toffee, navy rum and sultana cake emerged. Spices on the palate embraced nutmeg, cinnamon and star anise while an explosion of marmalade, peaches and tart plums mixed with creamy custard.

With a few drops of water we discovered that earthier aromas of truffle oil and dunnage warehouses had joined raspberries, gingerbread and lychees. Flavours now fused toffee, fudge and cherry chocolate with peach pavlova, tangerine ice cream and freeze-dried strawberries served with Turkish Delight and orange zest.