F I R S T  D I S H E S                                      

 

Marinated scallop, young coriander, radish, crisp basil aubergine and curry oil   11.00

 

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

 

Cream of celeriac soup, poached Baldinnie quail eggs, shaved chestnuts and roast bone marrow   10.00

 

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

 

12 hour braised daube of Scotch beef, radicchio stuffed with red cabbage, young parsnips, beetroot & carrot purée, cob nuts and diable sauce   21.00

 

Potato gnocchi, ricotta & thyme dumplings, trompette mushrooms, roast onion squash and pomegranates with pumpkin & cardamom velouté   18.00

 

 

A N D  T O  F O L L O W

 

Hot Grand Marnier 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

FESTIVE MENU

Smoked eel, white beetroot panna cotta, Avruga caviar and apple-chilli purée

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

Guardoilvento, 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 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

 

Brill roasted on the bone 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

 

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 Grand Marnier soufflé with gingerbread ice cream    11.50