The second course at Amass was described as “Hot smoked Zander, Almond, Black Orange”. It was much more robust than what it looked like at first sight, with a clear smokiness that brought body to the dish which the orange brightened up. The dish looked a bit similar in concept to the first dish, salted brill with seaweed oil, but provided a very clear contrast and brought us into the meal towards the main course. This was the most complete and best dish of the meal, even though the last three dishes were more indulgent.