Lemony gold. A bright, sparky nose with nuances of freshly baked shortbread, citrus peel, lemon biscuit, toasted almonds, brioche and clementine. Extended lees contact adds a creaminess and complexity, presenting an appealing length of palette. Elegant flavours of winter melon, dried apricot, ginger and hazelnut interwoven with complex acidity to provide a long, smooth finish.
West coast rock lobster served with lemon butter sauce. Slow poached pernod oysters with fresh apple, verjuice dill and lees. Roasted monkfish wrapped in parma ham. Hand dived sea scallops pan fried with a pea purée.