One of Head Chef, Adam Fargin?s favourite dishes from the Winter menu is the Spiced chickpea velouté with shellfish and langoustine. The inspiration behind this dish, he explains, is the traditional Fruits de Mer transformed into a dish that can be served on an A La Carte menu. Only the best seafood is used for this dish, sourced from Portland, a great company with top produce! The addition of the chickpea with its slightly spiced velouté is enough to enhance the seafood but not take away the main flavours of the fresh fish and langoustine, the star of the dish.

View our full Brasserie Menu.

Read more about our Winter À La Carte Journal 26.