Nose

Delicately perfumed notes of blackberry, lavender, sage and violin rosin. Some white miso and oyster sauce. With water, sage, charred pork chops, plum sauce and a hint of black truffle, too.

Palate

Medium. Intense Portobello mushroom fried in butter, milk chocolate, dates, and cashew nut. Raisins and beef stock, with blackberry compote and more truffle.

Finish

Medium-long. The truffle-y notes fade slowly leaving lingering roasted almond.

Comment

An unusually savoury style but I think it will prove popular.