Harbar Bistro is the heart and soul of the Harbour Heights Hotel, with exquisite double AA-rosette awarded cuisine complemented by one of the finest and diverse wine cellars in the area; a treasure trove of fine and rare vintages.

The breathtaking views from the south-facing teak-decked terrace are unique, taking advantage of sun all year round. Perfect for a leisurely alfresco meal or sunset drinks with good company.

At the helm of the kitchen is French-born head chef, Loic Gratadoux.

After studying at the Ecole Superieure de Cuisine Française, Loic spent two years at La Table du Lancaster in Paris before travelling to Australia to work in one of the finest seafood restaurants, the Pier in Sydney.

The kitchen is supplied with the finest of ingredients from the region and their food is a creative combination of classic British flare with a French twist.

Loic is passionate about ingredients, he believes in using only the finest, hand-sourced local produce and has befriended many local fishermen and farmers.

His policy is simple: if food is not fresh and in season, it’s not on the menu.

  • Harbar Bistro at the Harbour Heights Hotel, 0800 48 400 48, fjbhotels.co.uk

Scallops with Romanesco Broccoli, Cauliflower Duo and Hazelnut Dressing

Serves 4

  • 12 hand-dived scallops (in their shells)
  • 1 orange cauliflower
  • 1 romanesco broccoli
  • 1 bunch of pencil leeks

Cauliflower Purée:

  • 1 cauliflower
  • Milk (to cover)
  • Double cream (dash of)
  • Salt (pinch of)

Hazelnut Dressing:

  • 50g whole hazelnuts (blanched)
  • 3 shallots (finely diced)
  • 35g walnut vinegar
  • 60gml extra virgin olive oil

Start by opening the scallops, insert a knife into the shell and scrape it along the inside of the flat top. Once open, remove only the white part of the scallop from the base and keep set them aside until needed. For the puree, bring a pan of milk to the boil.

Cut the cauliflower into small slices and add them to the milk. Gently simmer until the cauliflower is soft, at this point, discard the milk and place the cauliflower in a blender. Add a dash of double cream and salt, blend until smooth.

Cut the orange cauliflower and romanesco broccoli into small florets and trim the leeks. Bring a pan of salted water to the boil then cook the cauliflower and broccoli for 3 minutes, and the leeks for 1 minute. Transfer into ice-cold water and keep in the fridge until 30 minutes before serving.

For the hazelnut dressing, preheat the oven to 180°C before roasting the hazelnuts for 3 minutes. Take them out and slightly crush them, leaving rough pieces. Mix with shallots, salt, pepper, vinegar and the olive oil, then season.

To serve, heat a frying pan to high temperature, then panfry the scallops for 1 minute, searing them on each side. Then transfer everything to the plate as pictured, generously drizzle the hazelnut dressing.