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juicy and succulent on the inside and the caramelized bark is chewy
For our supper
On the palate initially like shrimp a la plancha with ‘Pimenton de la Vera Dulce’ (sweet smoked pepper) and garlic oil followed by crispy lobster skewer with green papaya and mint salad
fresh fruits and pencil shavings
sarsaparilla)
Cask No. 10.176 Taiwan juicy and succulent on theCask No. 10. 176 Tea smoked salmon Islay Usually one finishes with fireworks but here we started with them but at the same time somewhere nearby pork tenderloin with maple and walnut figs and red onions was roasting. On the palate, after an initial peat fire ignited we had tea smoked (soy, ginger and a cilantro marinade) salmon. With water we made sweet cured streaky bacon hash with cabbage served with a nutty herb pesto which we washed down with a
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