My father was taken aback by an apéritif of Mexican packaged tequila-spiked Desperados beer (which was actually Alsatian). Resembling an alcopop, it tasted of ginger. I chose a grapey, butterscotch-scented honeyed Portonic fashioned from Eduard Dirk Niepoort's cask aged white weakened with tonic over ice.
A sybaritic starter of vanilla suffused scallop shell with puff pastry top was followed by 'toasted' sea bass with snug bone marrow, all coated in a sweet, milky foam. Despite the overt resemblance to cuckoo spit, this was the most marvellous meeting of textures I have encountered this year.
05 Albariño from Bodegas Valmiñor blossomed alongside, yielding a dusting of white pepper, gardenia, clementine and sunflower oil.