F I R S T  D I S H E S                                      

Poached Baldinnie quail’s eggs, thyme & onion brioche, pea mousse and Scottish girolles 10.00

Soy marinated fillet of Scottish mackerel, dressed white crab, kohlrabi, young radish and pickled cucumber   10.00

Slow braised pork cheeks, a light garlic purée and summer vegetable jus   11.00

Fine tart of scallop tartare, avruga caviar, hazelnuts, apple and avocado purée    10.00

 

S E C O N D  D I S H E S

Seared sea trout, roast courgettes, clams, poached white beans, garden herbs and white wine velouté   19.00

 Roast breast of guinea fowl, wilted lettuce, fresh peas, tomato confit and pancetta velouté   19.00

 Maple glazed cutlet of rare breed pork, rösti potato, glazed carrots, smoked yoghurt, Paris brown mushrooms and diable sauce   21.00

 Potato & herb gnocchi, broad beans, tenderstem broccoli, ricotta & thyme dumplings and parmesan velouté   18.00

 

A N D  T O  F O L L O W

Hot caramelised apple soufflé with cinnamon & caramel Anglaise    9.00

 Victoria plums marinated in ruby port, hazelnut mousse, blackberry sorbet and candied hazelnuts   9.00

 Ganache of Scottish ‘bean to bar’ dark chocolate & tarragon, blackcurrant mousse and crème fraîche    9.50

 Our selection of Scottish farmhouse cheeses   9.50

Smoked eel, apple purée, horseradish crème fraîche, beetroot and avruga caviar

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

 

Warm halibut gravlax, cucumber, keta and seaweed butter sauce

‘Mount Horrocks ‘Watervale’ Semillon, Clare Valley 2016

 

Honey glazed duck breast, courgettes, peach purée and star anise jus

Palazzo Della Torre, Allegrini, Veronese 2015 

 

Redcurrant & white chocolate mousse, five spice cream and redcurrant & fennel sorbet

Ch Villefranche, Sauternes 2015    

 

FIRST DISHES                   

Roast veal sweetbread, a light garlic purée and summer vegetable jus   20.00

 

Wild halibut poached in lemon butter with tomato & fennel casserole, calamari tempura and squid ink dressing   20.00

 

Fine tart of scallop tartare, crisp basil langoustines, marinated cucumber, avocado purée and avruga caviar   19.00

 

Soft poached Baldinnie quail eggs, thyme & onion brioche, pea mousse, Scottish girolles and summer truffle  19.00

 

 

SECOND DISHES

Young Scottish grouse, cocotte potatoes, bon bon of black pudding & braised leg meat, game chips, savoy cabbage,

bread sauce and game jus    39.00

 

Tournedos of dry-aged Scotch beef rib eye, wilted Falkland lettuce, roast Scottish ceps, fresh peas, green beans

and red wine sauce    35.00

 

Seared sea bream stuffed with fennel & red pepper, poached white beans,courgette flower, ratatouille,

steamed clams and white wine velouté   30.00

 

Roast rack & braised flank of lamb, potato rösti, hispi cabbage, glazed carrots,

smoked yoghurt and diable sauce   29.00

 

Potato & herb gnocchi, broad beans, tenderstem broccoli, shaved Summer truffle, ricotta & thyme dumplings

and parmesan velouté   26.00

 

 

AND TO FOLLOW

Scottish farmhouse cheeses from the trolley   12.50

 

“La Grande profiterole” with pears, salted caramel, Chantilly cream and pear sorbet   11.00

 

Ganache of Scottish “bean to bar” dark chocolate, blackcurrant mousse,

and blackcurrant & tarragon sorbet   11.50

 

Hot apple soufflé with clotted cream ice cream    11.50