A favourite on the Brasserie?s A la Carte menu is the Seared diver-caught Brixham scallops with curried cauliflower purée, chicory, foraged sea blight & tea soaked golden raisins. Sourced from a supplier in Brixham, Cornwall, are the diver-caught scallops, which are served lightly seared for a simple but effective taste.

Matched to the scallops is the cauliflower purée, made using a Thermomix blender to create a silky, velvety smooth consistency. The purée is also lightly curried using an array of spices before being blended and cooked in milk. Presented alongside the purée are red and white chicory leaves, which give the dish a slight bitterness, and locally foraged sea blight, a sea herb, to provide a fresh sea flavour.

The saltiness of the sea blight is deliciously balanced with the creamy curried cauliflower purée as well as a handful of golden raisins soaked in jasmine tea, which add additional freshness.