Delightfully sweet aromas of maple syrup, caramel wafers and cherry sweets merged with pencil shavings mixed with peppermint oil, before burnt banana bread was served with strawberry jam and a vanilla milkshake. The palate was opulent and rich, with shortbread, marzipan and baked pineapple joining cinnamon and nutmeg toffee apples, while hoisin sauce mixed with peanuts and sesame oil.

With a few drops of water came wild strawberries and Turkish Delight with the heightened oiliness of linseed, orange oil and toasted pine nuts. Hazelnut and walnut oil then joined the party alongside ground coffee, burnt orange skin and mango jam, before eucalyptus and peppermint returned on the long finish.