"An exclusive restaurant lit by beeswax candles in a cask-filled cellar, serving rich roasts with all the trimmings and an impressive exotic fruit platter"
Color: Rich chestnut.
Nose: Enter a historic stone cellar lined with full oak casks, lit by beeswax candles in polished turned oak candlesticks. There's dunnage and a slight musk underlying the rich smells of Sunday lunch with roast meats and all the trimmings, including sage sauce, red wine gravy, fried chanterelle mushrooms with shaved truffles dripping with olive oil, honey-roasted parsnips, and an olive wood fruit platter with strawberries, dragon fruit, mango, pineapple, lychees, coconut, red apple, fig, Mirabelle plums, apricot, peach and nectarine alongside a pot of spicy ginger and cinnamon sauce. A cedarwood trunk with woollen lankets lies in the shadows.
Palate: So honeyed with a hint of a little fizz on the tongue. It's a sweet and savoury treat with an oak sideboard covered in bowls of strawberry and coconut rice pudding, a large fruit salad with pineapple, mango, banana, grape, prune, peach and apricot, plus a bowl of spiced red cabbage with cranberries and currants, gravy boats with red wine gravy and bread sauce, a cafetière of coffee with a plate of petit fours, and a carved wooden box with menthol cigarettes served in a stone-walled cellar with heavy oak doors.
Finish : Give this one time to develop for an extra treat before pouring another one. The initial finish has grapes, ginger, nutmeg, menthol and dark chocolate truffles in a carved oak box. After a few minutes, ripe banana and rich dregs follow.
Nose with water: Freshly steamed globe artichoke leaves dipped in Hollandaise sauce, basil, sage, thyme and rosemary tied up in a muslin bag with string in a fresh tomato and olive sauce, the tomato vines held up with more string outside the open kitchen window, and oak trays of desserts with lemon tart, orange crème brûleée, Key lime pie, coconut and mango pudding drizzled with lavender honey cream, fresh pineapple chunks and a silver plate with seven salt water taffy in waxy wrappers.
Palate with water : An exotic fruit salad platter on an oak sideboard with papaya, honeydew melon, banana, mango and coconut, plus barbecued skewers of strawberries and kumquats drizzled with a ginger and honey sauce. There's a pot of redcurrant jelly, jug of red wine gravy and a glass of fresh beetroot juice alongside a roasting tray of honey- roasted purple carrots and parsnips, and a plate of chocolate-covered honeycomb.
Finish with water : Oak coasters with ginger and chocolate-covered bananas.
*Note: The Oak frame is not included and will be available in November 2021 as per option payment