The nose was beautifully balanced; varnish, paint, leather, light ash, coal, coarse bread, minty toffee, smoked sugar puffs and shellfish bisque against barbecued pork ribs and char-sui pork fried rice. The first comment provoked by the palate was `Man, that`s braw!` - sweet tar, ash, ham and pineapple pizza, leather and pipe tobacco smoke. The reduced nose was a brilliant combination of crispy seaweed, charred red peppers and meringues or spun sugar with strawberry and lemon sorbet. The palate had salty caramel, limes squeezed over oysters and sweet prawns cooked on salt - amazingly rewarding.
Drinking tip: While watching the sun go down near a lighthouse.