(SAMPLE) EVENING DINNER MENU
Whipped Highland Blue Cheese caramelised pear, pea shoots, toasted walnuts, beetroot tartare, Dijon dressing
BBQ Duck Breast pickled red cabbage, celeriac and horseradish remoulade, spiced plum gel
`Scallop, Salmon and Langoustine Terrine charred pickled cucumber, preserved fennel, Yuzu and honey dressing, toasted rice
Wild Mushroom Veloute with roast monkfish cheeks and porcini mushroom dust
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Seared Sea Trout Fillet sweet potato cumin and celeriac cake, samphire, shellfish bisque, preserved lemon puree salmon caviar
Duo of 28 Day Aged Pave Beef seared sirloin and slow braised blade, potato and rosemary terrine, red wine, salted turnip. shallot puree
Roast Rare Breed Pork Loin parma ham, charred leeks, pork jus, roast squash, pommes anna, smoked pear and plum puree
Sweet Potato and Celeriac Terrine roast aubergine, charred leeks, black olive dressing and crumbled Anster cheese
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Selection of Scottish Cheeses (£12 Supplement)
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Chocolate Gorse Gin Cremeux dark chocolate soil, hazelnut praline ice cream raspberry granita
Worcesterberry & Elderflower Parfait oatmeal shortbread crumble compote, raspberry gel
Whiskey and Honey Cake poached rhubarb and honeycomb ice cream
3 courses £50
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(Sample) TASTING MENU – £70. pp (Additional wine pairing £30.pp)
PLEASE PRE – BOOK TASTING MENU
WHIPPED GOATS CURD
WATERMELON, PEA SHOOTS, SMOKED ALMONDS
BETROOT TARTARE, DIJON DRESSING
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PAN ROAST MACKEREL
CHARRED CUCUMBER, PRESERVED FENNEL
HORSERADISH, BUTTERMILK
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ROAST HAND-DIVED SCALLOP
CAULIFLOWER PUREE, APPLE
SEAWEED & CITRUS DRESSING
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36 DAY AGED SIRLOIN PAVE
CARAMELISED ONION TART, OX CHEEK
GREMOLATA, RED WINE, THYME, KALE
ROASTED NEW POTATOES & BUTTERNUT SQUASH
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HEBRIDEAN BLUE
ROAST PITTORMIE PLUMS
HOMEMADE OATCAKES
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ASSIETTE OF DESSERTS
CHOCOLATE GORSE GIN CREMEUX
WORCESTERBERRY PARFAIT
VACHERIN MERINGUE
The tasting menu is designed to be ordered by the whole table. Please inform the restaurant of any dietary requirements.