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Sweet candy cane and charred wood cladding were dancing a cha-cha-cha with the luring scent of a pineapple tart and a leather rolling tobacco pouch in the background. On the palate we melted away like when caramelising butter and brown sugar, before marzipan and mouthcoating hot cross buns with Muscat vanilla ice cream appeared. After dilution the aroma turned very deep and unctuous, heady tropical fruits, banana split with glace cherries, raspberry ripple ice cream and orange pomander. We were all blown away by the texture of a lime custard pie with whipped cream and a coconut crème brulee with Malibu caramelised pineapple.