F I R S T  D I S H E S                                      

Coley poached in button mushrooms with keta, tapioca pearls and mushroom cream   11.00

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

S E C O N D  D I S H E S

Brill baked in seaweed butter, purple sprouting broccoli, blood orange, flaked almonds, poached white beans, squid ink dressing and tomato curry sauce   19.00

Glazed breast of pheasant, stuffed hispi cabbage, cocotte potatoes, purple kale and game jus   22.00

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

Celeriac & chestnut gratin, young parsnips, winter chanterelles, queen kale, parsnip purée and leek velouté   18.00

A N D  T O  F O L L O W

Hot pear soufflé with gingerbread anglaise    9.00

Coconut & pineapple delice, coconut sorbet and pineapple tuille   9.00

Ganache of Scottish ‘bean to bar’ dark chocolate, white chocolate crèmeux and yoghurt & lime sorbet    9.50

Our selection of Scottish farmhouse cheeses   9.50           

CHEFS MENU

Pastrami of sea trout, radish, kohlrabi, pink grapefruit 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 Scottish partridge, spiced puy lentils, creamed cabbage, glazed pumpkin, chestnuts and roasting juices

Ciauría, Etna Rosso, Pietro Caciorgna 2016

Caramel Chantilly, clementine jam, milk chocolate cremeux and clementine sorbet

Ch. Septy, Monbazillac 2011    

4 Courses £48.00

4 Courses with matched wines £100.00

FIRST DISHES                    

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

Langoustines poached in button mushrooms with keta caviar, tapioca pearls and mushroom cream   20.00

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

Scallop tartare, fresh lychee, ginger, squid ink crackers and avruga caviar  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

Seared rump of Scotch beef, potato purée, shaved black truffles, winter vegetables and red wine jus    35.00

Lemon sole baked in seaweed butter, purple sprouting broccoli, blood orange,

flaked almonds, poached white beans, squid ink dressing and tomato curry sauce   30.00

Celeriac & chestnut gratin, young parsnips, winter chanterelles, queen kale, parsley root purée, leek velouté and black truffle   27.00

AND TO FOLLOW

Scottish farmhouse cheeses from the trolley   12.50

Croustillant of prune & Armagnac mousse, quince compote, bay leaf ice cream and chestnut Chantilly 11.00

Delice of Scottish ‘bean to bar’ dark chocolate, white chocolate crèmeux and yoghurt & lime sorbet    11.50

 Hot pear soufflé with gingerbread ice cream    11.50