This felt like a spruced-up tropical fruit salad of grapefruit, orange, pineapple and kiwi, more exotic perfumed lychee and slightly nutty dragon fruit, all ‘dressed up’ with watermelon vinaigrette using a combination of agave and Dijon mustard. Smooth and mouth-watering like a breakfast quinoa fruit salad; fresh berries, orange zest, vanilla powder and cinnamon. Diluted, a perfect Eiskaffee – creamy iced coffee made with extra strong coffee, two scoops of vanilla ice cream topped with whipped cream and a sprinkling of chocolate brittle whilst the finish turned into a cafe Mexicana called ‘café de olla’ with cinnamon and orange peel.