F I R S T  D I S H E S

 

Marinated scallop, young coriander, radish, crisp basil aubergine and curry oil 10.00

 

Cured sea bream, dressed white crab, lemon crème fraîche and squid ink crackers   10.00

 

Smoked venison tartare, quince purée, hazelnuts, Baldinnie quail egg and Jerusalem artichoke crisps   11.00

 

Fine tart of young heritage beetroots, figs, Lucky Ewe cheese and balsamic dressing 10.00

 

S E C O N D  D I S H E S

 

Brill baked in seaweed butter, romanesco, purple cauliflower, Jerusalem artichoke fricassée and lemon thyme velouté   19.00

 

Roast breast & confit leg of wild mallard duck, stuffed hispi cabbage, young kale, spiced puy lentils and game jus   19.00

 

12 hour braised daube of Scotch beef, radicchio stuffed with red cabbage, young parsnips, beetroot & carrot purée, cob nuts

and diable sauce   22.00

 

Potato gnocchi, ricotta & thyme dumplings, trompette mushrooms, roast onion squash and pomegranates with pumpkin

and cardamom velouté   18.00

 

 

 

A N D  T O  F O L L O W

 

Hot passion fruit & banana souffle with rum anglaise    9.00

 

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

 

Delice of Scottish ‘bean to bar’ dark chocolate, white chocolate crèmeux and yoghurt & lime sorbet    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

 

Tournedos of dry aged Scotch beef, potato beignets,

croustillant of braised ox cheek, onion squash and red wine sauce

‘Plexus’, John Duval Wines, Barossa Valley 2016

 

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

Ch Villefranche, Sauternes 2015    

 

Roast veal sweetbread, salsify carbonara, pancetta and parmesan   20.00

 

Marinated sea bream, dressed white crab, lemon crème fraîche,

avruga caviar and squid ink crackers   20.00

 

Fine tart of young heritage beetroots, figs, Lucky Ewe cheese,

balsamic dressing and autumn truffle   19.00

 

Scallop tartare, radish, young coriander, crisp basil langoustines and curry oil   19.00

 

 

SECOND DISHES

 

Roast crown & confit legs of Scottish partridge, stuffed hispi cabbage,

cocotte potatoes, game chips, bread sauce and game jus    36.00

 

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

beetroot & carrot purée, young parsnips, cob nuts and diable sauce    35.00

 

Wild turbot baked in seaweed butter, romanesco, purple cauliflower,

Jerusalem artichoke fricassée and lemon thyme velouté   30.00

 

Potato gnocchi, ricotta & thyme dumplings, roast onion squash, trompette mushrooms

and shaved autumn truffle with pumpkin & cardamom 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

 

Delice of Scottish ‘bean to bar’ dark chocolate,

white chocolate crèmeux and yoghurt & lime sorbet    11.50

 

Passion fruit & banana soufflé with mango & passionfruit sorbet    11.50