F I R S T  D I S H E S                                      

Poached Baldinnie quails eggs, Jersey Royals, green beans, hollandaise sauce and parmesan crisps   10.00

Soy marinated fillet of Scottish mackerel, dressed white crab, kohlrabi, young radish and wild garlic mayonnaise   10.00

Beef tartare, horseradish yoghurt and warm bone marrow   11.00

Scallop carpaccio, oyster mousse, capers, mango, black sesame and coriander    10.00

S E C O N D  D I S H E S

Seared sea trout, fresh morels, potato beignets, young leeks and globe artichoke bouillon   19.00

Roast breast of guinea fowl, Myreside Farm asparagus, poached white beans, fresh peas, wilted lettuce and pancetta velouté   19.00

Maple glazed cutlet of rare breed pork, rösti potato, rainbow chard, Paris brown mushrooms, wild herbs, mustard cream and diable sauce   21.00

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

A N D  T O  F O L L O W

Hot strawberry & lime soufflé with elderflower Anglaise    9.00

Roast rhubarb, croustillant of amaretto mousse, candied almonds and stem ginger ice cream   9.00

Delice of Scottish ‘bean to bar’ dark chocolate, Lapsang Souchong mousse and Knockraich Farm 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

Roast lamb cutlet, haggis, fresh peas, wild garlic, roasted carrots, smoked yoghurt and tarragon sauce

Palazzo Della Torre, Allegrini, Veronese 2015 

Rhubarb & stem ginger parfait, pistachio mousse and rhubarb & lemongrass sorbet

Ch. Villefranche, Sauternes 2015

FIRST DISHES                   

Beef tartare, warm croquette of ox cheek, roast bone marrow and horseradish yoghurt   20.00

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

Scallop carpaccio, crispy langoustines, oyster mousse, capers and coriander   19.00

Soft poached Baldinnie quail eggs, thyme & onion brioche, savoy cabbage, Summer truffle and hollandaise sauce  19.00

SECOND DISHES

Roast breast of Goosenargh duck, Myreside Farm asparagus, poached white beans, pea croquette, wilted lettuce and diable sauce   30.00

Lemon sole, fresh morels, potato beignets, young leeks and globe artichoke bouillon   29.00

Tournedos of dry-aged Scotch beef rib eye, braised thick rib, Paris brown mushrooms, wild herbs, rainbow chard, horseradish cream and red wine sauce  35.00

Potato & herb gnocchi, broad beans, romanesco, shaved Summer truffle, ricotta & thyme dumplings and parmesan velouté   26.00

AND TO FOLLOW

Scottish farmhouse cheeses from the trolley   12.50

Mille feuille of lemon posset and rhubarb with lemongrass, chilli & ginger sorbet   11.00

Delice of Scottish “bean to bar” dark chocolate, Lapsang Souchong mousse and apricot sorbet 11.50

Hot strawberry & lime soufflé, elderflower & strawberry sorbet and warm madeleines   11.50