On the nose neat we found green cooking apples, stewed rhubarb, muddled mint, glacé cherries, and melted butter in couscous or on a warm croissant next to camphor and a lemon bundt cake. On the palate at first we found a creamy coconut chicken curry before a spicy pineapple margarita infused with jalapeno syrup kicked in. Following reduction, the sweetness was that of ripe, sweet strawberries macerated in sugar, creamy vanilla panna cotta and Greek tea made from Crete lemon verbena. To taste, we sipped a tiramisu martini, coconut rum, noisette and herb-flavoured liqueur, amaretto, chocolate syrup, rum-coffee liqueur, and peach and butterscotch schnapps before, in the finish, finding a sweet chilli heat.