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With water our culinary voyage continued to India with pakora dipping sauce and tandoori spices while on the palate even further East with seared tuna in a soy and wasabi glaze
with traces of tablet and some gingery spice in the fragrant finish
pear drops and desiccated coconut – smiling faces all round
Water softens the nose
The Vaults in Leith houses the largest collection of single cask
Cask No. 4.264 AlmostGone With water our culinary voyageCask No. 4. 264 Dining by the harbour Highland, Island Please limit one (1) bottle per member We cooked rainbow trout with lemony caper butter on the beach over a peat fire while we nibbled on slices of toasted coconut bread spread with a creamy pineapple jam made from singed cloves, thyme and sage. Water added more of the lemon juice and salt with barbequed pineapple slices drizzled with smoked Scottish seaweed. On the palate we were served gambas a
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