Peated wakame, sea spray, smoked swordfish carpaccio and peat-fired scallops with parsley and garlic butter greeted the Panel, watched over by some tar lurking in the background. Hot smoky ash on the palate was followed by lobster in a piri-piri sauce (peppers, red onions, garlic, lemon, vinegar, red chillies and smoked paprika) with barbecued sweet potatoes. Following reduction, we found a peat-smoked first aid kit, tonka beans coated in antiseptic cream and barbecue ash. To taste, we chowed down on grilled oysters with a chorizo vinaigrette as well as ashy, mossy and tarry delights, followed by a sweet finish of smoked salmon candy cured with salt and brown sugar and brushed with maple syrup.
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