F I R S T  D I S H E S                                      

Tartare of scallops, ginger & blood orange with calamari tempura and curry tomato dressing    11.00

Cured sea bream, dressed white crab, lemon crème fraîche and fried basil   10.00

 Cream of Jerusalem artichoke soup, Baldinnie quail eggs in a potato crust and chervil oil   10.00

 Braised pork cheek, crisp cannelloni of pork rillette, winter roots & fruits and sauerkraut purée   11.00

 

S E C O N D  D I S H E S

Hake baked in button mushrooms and seaweed butter with brown shrimp fritter,

creamed hispi cabbage, poached white beans, keta caviar and Champagne sauce   19.00

Honey glazed quail, carrot purée, pak choi, mouli, peanuts, coriander and star anise jus   22.00

Roast monkfish cheeks, pancetta, braised shallots, romanesco, potato purée and red wine sauce   21.00

Open ‘ravioli’ of celeriac, apple & walnut, mushroom bon bons, winter chanterelles, romanesco and leek velouté    18.00

 

A N D  T O  F O L L O W

 Hot soufflé of Edinburgh ‘bean to bar’ dark chocolate with rum anglaise    11.00

 Coconut & pineapple delice, coconut sorbet and pineapple tuille   9.00

 Caramel parfait, passion fruit mousse and banana & yoghurt sorbet    9.50

 Our selection of Scottish farmhouse cheeses   9.50           

CHEFS MENU

Pastrami of sea trout, radish, kohlrabi, pink grapefruit and avruga caviar

‘Mount Horrocks ‘Watervale’ Semillon, Clare Valley 2016

 

Warm halibut gravlax, cucumber, keta and seaweed butter sauce

Bordón Viña Sole, Reserva, Bodegas Franco-Españolas, Rioja 2010

 

Loin of Cairngorm roe deer, braised red cabbage & radicchio,

young parsnips, quince purée, potato beignets and diable sauce

Plexus, John Duval, Barossa 2016

 

Pink grapefruit & white chocolate mousse, crisp feuillantine

and pink grapefruit & basil sorbet

Ch. de la Roulerie, Coteaux du Layon 2014

 

4 Courses £48.00

4 Courses with matched wines £100.00

 

SAMPLE EARLY SUPPER CLUB MENU

Available Tues – Thurs @ 6.15pm and 6.30pm until 26th March 2020

 

Tartare of smoked venison, mouli, apple, chilli jam and hazelnut dressing

or

Salad of candy striped beetroot and Scottish goats curd with figs and walnut brittle

~~~

12 hour braised pavé of Scotch beef, parsnip purée, hispi cabbage and horseradish velouté

or

Herb roasted guinea fowl, risotto of pearl barley & Strathdon Blue, romanesco, red kale and winter chanterelles

~~~

Dark chocolate ganache, coffee Chantilly and brownie ice cream

or

Treacle tart with stem ginger ice cream

Three courses £30.00

 

DINNER A LA CARTE

FIRST DISHES                    

 Roast breast of wood pigeon, black pudding, sauerkraut purée and Savoy cabbage with bone marrow sauce   20.00

Langoustine tempura, purple sprouting broccoli, squid ink crackers and tomato curry dressing   20.00

 Baldinnie quail eggs in a potato crust with cream of Jerusalem artichoke soup and shaved black truffle   19.00

Warm halibut gravlax baked in herbs with carrot, scallop & caviar butter sauce  19.00

 

SECOND DISHES

 Honey glazed Goosenargh duck breast, carrot purée, peanuts, pak choi, mouli, coriander and star anise jus    34.00

 Seared rump of Scotch beef, bacon, pearl onions, salsify, parsnip purée, leeks in crème fraîche and red wine jus    35.00

 Lemon sole baked in seaweed butter and button mushrooms with brown shrimp fritter, poached white beans, creamed hispi cabbage, keta caviar          and Champagne sauce     30.00

 Open ‘ravioli’ of celeriac, apple & walnut, mushroom bon bons, winter chanterelles, romanesco, winter truffle and leek velouté       28.00

 

AND TO FOLLOW

Scottish farmhouse cheeses from the trolley   12.50

 Custard & nutmeg delice, poached rhubarb, lemon curd and rhubarb sorbet  11.00

 Caramel parfait, passion fruit cream and banana yoghurt sorbet    11.00

 Hot soufflé of Edinburgh ‘bean to bar’ dark chocolate, coconut mousse and chocolate crumble    12.00