Hearth Restaurant

CHEFS

Brian Cole

RECIPES

Cured Scallop, Finger Lime, Pickled Radish, Buttermilk, Salted Kombu - Recipe by Chef Brian Cole

This dish is a celebration of local produce, bringing together the sweetness of scallops with fresh finger limes and lime crème fraiche, balanced by the acidity of pickled radish. Buttermilk and crème fraiche provide a creamy base, while salted kombu and anise from fennel pollen add depth and complexity to the dish.

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