Complex maritime aromas embraced salty sea air, langoustines and smoked mackerel with a dash of parsley, lemon and smoked olive oil. The palate was equally seaside-esque with a platter of sweet tasting shellfish served with samphire and the coarse husks of peated barley mixed with burnt heather. Water brought us a more medicinal feel with antiseptic ointments and medical plasters as we walked along an exposed Outer Hebridean coastline with a mug of hot malted milk. Perfumed and floral notes were now evident on the palate with puffed corn and chocolate-covered smoked almonds. Leafy herbal notes delivered fresh tarragon before liquorice root lasted long onto the finish.