Awakened by the smell of unsmoked bacon rolls on a mahogany plank, a fresh pint of amber ale and beeswax candles, we proceeded swiftly on to dessert. The palate was full of choux pastry, chantilly cream, chocolate-coated Turkish delight and bananas foster, with a lightly spiced finish. With water, the nose showed more floral qualities, along with lemon sherbets, linen jackets and new leather boots filled with lychees and peaches. To finish, the palate became pistachio ice cream served on strawberries and mascarpone.