Seared scallops , pork cheek with a carrot puree and picked fennel. The pork cheek is confit in duck fat for 2hrs then glazed in reduced veal stock and a touch of honey. Scallops are sitting on a potatoe garnish Potatoes Diced tomatoes Coriander (cilantro) Olive oil Truffle oil Sherry vinegar. Soused Fennel. Sugar Vinegar Coriander seeds White peppercorns Thyme. Carrot puree. Carrots Sugar Star anise