Rhubarb's interpretation of surf n' turf: two pint-sized pillars, each comprising of a seared scallop stacked on a thick disc of pork belly – no idea how they managed to carve it into such a perfectly round stump, but they did. The scallops were cooked just right, but I felt the pork was a tad too tough.

Much love, though, for the crispy sheet of chicken skin (I ♡ chicken skin) and silky cauliflower purée!