New Order: The Queenie Flower at Jimmy Garcia's BBQ Club

The Queenie Flower: a hand-dived Dorset scallop served with coal-baked cauliflower, hazelnut crumb and pickled red onion petals at The BBQ Club on the South Bank by pop-up king Jimmy Garcia (£45 for the set six-course menu, outside Royal Festival Hall, Belvedere Road, SE1, thebbqclub.com).

This attractive dish is served as part of a six-course menu upstairs at the GIY (grill it yourself) restaurant, where guests are encouraged to baste meats and grill dishes on Big Green Egg barbecues in the centre of their table.

A delicate seafood dish with a spicy kick — served in a shell. The centrepiece is the scallops. They’re served alongside curry-roasted cauliflower florets, gremolata mayonnaise, red wine-pickled roscoff onion, a wedge of lime and a few micro-cresses, finished off with coriander and red amaranth.

For head chef Ranulph Lees, the dish is a combination of personal picks. “The inspiration came from a few places,” he says. The dressing is a spiced hazelnut butter, a favourite of his from his time working with Michelin-starred chef Nathan Outlaw. “The curry-roasted cauliflower is something we thought would work perfectly using the barbecues,” he continues. “And bringing it all together with a beautiful scallop made perfect sense and tastes absolutely delicious.”

The combination of flavours makes the Queenie Flower a favourite among guests, adds Lees. “It also looks quite pretty — which definitely helps.”

Then there’s the view. This restaurant is on the roof terrace of a 40ft shipping container, with unbeatable views of the Thames.

The BBQ Club is Garcia’s biggest project to date, after laying on regular makeshift (and sell-out) restaurants across the capital since 2013. If you can’t get your hands on rooftop tickets, the lower level is open all day and serves drinks alongside a selection of dishes straight from the open grill, all for under £10 a pop. It runs until September 20.

A barbecue but not as you know it. After asparagus for a starter, the scallops are followed by Norfolk chicken thigh kebabs, rare lamb cutlets with broccoli, and charred pineapple marinated in chilli and lime. There’s more grilling for dessert, with marshmallows distributed for grilling over table-top embers.

Drinks have a DIY element too. At the rooftop honesty bar, diners can try gin cocktails, wine and 10-pint beer kegs. Lees recommends pairing the scallops with a dry chardonnay.