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Nose: Like nestling your nose into a soft sherry pillow. Figs and custard nestle on gentle charcoal, accompanied by chocolate mousse infused with a hint of chill. A slightly bitter lead pencil is used to stir the mocha coffee at the end, with a small slice of orange to go with it.
Taste: More rich candied fruits, dropped into a pot of stewing fruits. Heaps of coconut and candy floss are thrown in there, while the chef ashes his cuban cigar into it for good measure. The result is then poured generously over a plate of vanilla chocolate mousse.
Finish: We've woken up and it's christmas. Dates and poached plums, garnished with mint and washed down with christmas cake and vanilla treacle. And a dollop of caramel for good measure.. We certainly won't be standing up any time soon (might as well have another sip).
Balance: True class. It's a sherry bomb for sure, but it's a bomb that seemingly contains its explosion, releasing instead a deft mushroom cloud that feels more like a sherry pillow, upon which you can close you eyes and let your palate savour the silken fruit and cocoa in a semi slumberous state. Sherry bliss.