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Rosewater, pink wafers and candy floss floated roseate reveries; then we came down to brown with toasted coconut, Danish pastries, ginger, orange boxes and pencil cases. The initial palate had fruit pastilles, bramble jelly, ripe berries and apricot custard Danish – all deepening in time to pencil shavings, jalapeno and ginger pieces in dark chocolate.

The reduced nose found lemon bonbons, honey on straw, floral aromas and suggestions of new leather. The mouth-coating palate gave satisfying swirls of barley sugar, marzipan petits fours and iced ginger biscuits, then a lingering lick of cinnamon and clove – lip-smacking and seductively luscious.