We entered a musky room; a smoking jacket drapes over a leather armchair while a newspaper burns on an open fire and cigar smoke gently lingers.  There are aromas of perfume and smoked mackerel skins.  The palate is ashy with tobacco and coal dust but balanced with a zesty lime marmalade.  Satay and dry roasted nuts appear as the nose develops, becoming more evident as water is added.  The coals are now smouldering and there is burnt lime peel and baskets of scampi tails.  A nutty and peppery taste with sweet smoke and a hint of lavender.  From ‘the cave by the bay’.