Our Menus

Sample Tasting Menu Sample Tasting of Vegetables Menu Sample A La Carte Menu Lunch Menu

Sample Tasting Menu

— Canapés —

— JUNMAI SAKE CURED BLACK BREAM —

Smoked Mackerel Cream - Nukazuke - Radish - Citrus Ponzu

— LOCH FYNE CRAB AND AVOCADO —

Kanzuri Sauce - Crab Toast

— FERMENTED GRAINS AND SHETLAND SQUID —

Mushroom - Kombu Cappuccino

— POACHED NORTH SEA TURBOT —

‘Potato Scone’ - Sea Beet - Pepper Dulse Butter - Morel Mushrooms

— HERB CRUSTED BACKSTRAP OF BORDERS ROE DEER —

Parsnip Purée - Beetroot - Endive - Sauce ‘Grand Veneur’

£20 supplement

— A SELECTION OF FARMHOUSE CHEESES FROM THE TROLLEY —

£20 supplement

— LOUISE BONNE PEAR AND TONKA BEAN MOUSSE —

Ginger Meringue - Purple Shisho Sorbet

£135 per person / / Taster Wine Flight £90 per person / / Prestige Wine Flight £150 per person

Sample Tasting of Vegetables Menu

— Canapés —

Citrus Ponzu

— NUKAZUKE RADISHES —

Candied Kombu - Pickled Cucumber

Citrus Ponzu

Walnut Pesto

— ROASTED MUSCADE PUMPKIN

AND BLACK TRUFFLE —

Walnut Pesto

— RISOTTO OF FERMENTED GRAINS —

Maitake Mushroom - Dashi Cappuccino

— SEAWEED BAKED CELERIAC —

Sea Beet - Pepper Dulse Butter

Gnocchi - Morel Mushroom - Sauce Vin Jaune

— BARBECUED HISPI CABBAGE

AND ROSCOFF ONIONS —

Gnocchi - Morel Mushroom - Sauce Vin Jaune

£20 supplement

— A SELECTION OF FARMHOUSE CHEESES FROM THE TROLLEY —

£20 supplement

Ginger Meringue - Purple Shisho Sorbet

— LOUISE BONNE PEAR

AND TONKA BEAN MOUSSE —

Ginger Meringue - Purple Shisho Sorbet

£135 per person / / Taster Wine Flight £90 per person / / Prestige Wine Flight £150 per person

Sample A La Carte Menu

— ROASTED ORKNEY SCALLOP —

Walnut - Black Winter Truffle

— TARTARE OF LOCH FYNE LANGOUSTINE —

Dashi Custard - Winter Tomato - Smoked Eel - Crispy Langoustine

— GLAZED VEAL SWEETBREAD —

Sobacha - Gnocchi - Barbecued Green Onion - Puffed Buckwheat

***

— POACHED NORTH SEA TURBOT —

‘Potato Scone’ - Sea Beet - Pepper Dulse Butter - Morel Mushrooms

— LOIN OF AYRSHIRE LAMB —

Spinach - Miso Aubergine - Crispy Potato - Confit Shallot

Parsnip Purée - Beetroot - Endive - Sauce ‘Grand Veneur’

— HERB CRUSTED BACKSTRAP OF

BORDERS ROE DEER —

Parsnip Purée - Beetroot - Endive - Sauce ‘Grand Veneur’

***

Ginger Meringue - Purple Shisho Sorbet

— LOUISE BONNE PEAR

AND TONKA BEAN MOUSSE —

Ginger Meringue - Purple Shisho Sorbet

— MICHEL CLUIZEL ‘KAYAMBE’ 72% CHOCOLATE —

Crème Fraîche - Blackcurrant - Ras El Hanout

£20 supplement

— A SELECTION OF FARMHOUSE CHEESES FROM THE TROLLEY —

£20 supplement

£100 per person

Lunch Menu

— SCOTTISH SHELLFISH RAVIOLO —

Pea Velouté - Bisque - Thai Basil

— DUCK LIVER PARFAIT —

Verjus Jelly - Wild Garlic - Duck Ham - Milk Bread

***

— ROASTED NORTH SEA MONKFISH TAIL —

Green Wye Valley Asparagus - Ratte Potatoes - Lardo di Pata Negra

— GLAZED BEEF SHORT RIB —

Seaweed Salsa Verde - Carrot - Cheddar and Onion Crumb

***

£20 supplement

— A SELECTION OF FARMHOUSE CHEESES FROM THE TROLLEY —

£20 supplement

— TONKA BEAN SET CREAM —

Oat Crumble - Apple and Sorrel Sorbet

— MICHEL CLUIZEL MILK CHOCOLATE DELICE —

Peanut Mousse - Salted Caramel - Vanilla Ice-Cream

Vegetarian options available upon request

£55 per person

£45 per person

Matching Wine

£45 per person

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