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39 Poached pear tart and Cask 9
with coconut macaroons
Adding water reveals buttered burnt toast with apricot jam and more herbs
like apples
sand dunes with wildflowers and ferns surrounded us as we took juicy fat grilled prawns in a honey-ginger barbeque sauce off the grill
Cask No. 10.258 Grain 39 Poached pear tart andWhat a nose! Barbecued lobster meat and flame grilled cheese scallops were followed by crme brle and pecan pie. On the palate, smooth and oily, we found smoked sardine rillettes made with Greek yoghurt, butter, lemon, fresh herbs and capers, served on toast. On the side we had a glass of amontillado sherry from Sanlucar described as not for the fainthearted but a must try for sherry lovers. We then dowsed the beach barbecue with sea water and to
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