F I R S T  D I S H E S 

Poached Baldinnie quails eggs, Wye Valley asparagus,  brioche croutons and hollandaise sauce 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, Arbroath smokie mousse, capers, mango, black sesame and coriander    10.00 

S E C O N D  D I S H E S 

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

 Roast breast of guinea fowl, Wye Valley 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, tenderstem broccoli, 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 

 Poached peaches and cherries, croustillant of almond mousse and lemongrass, chilli and ginger sorbet   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   

Allanhill Farm strawberries, lemon curd, glazed meringue, strawberry & red wine sorbet

and strawberry consommé 

Brachetto d’Acqui, Contero 2018 

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, Arbroath smokie mousse, capers and coriander   19.00

Soft poached Baldinnie quail eggs, thyme & onion brioche, Wye Valley asparagus, Summer truffle and hollandaise sauce  19.00

SECOND DISHES

Roast breast of Goosenargh duck, Wye Valley asparagus, poached white beans, fresh peas, pancetta, wilted lettuce and diable sauce   29.00

Wild turbot, globe artichokes, potato beignets, young leeks and globe artichoke bouillon   30.00

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, tenderstem broccoli, 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 Scottish raspberries with lemongrass, chilli & ginger sorbet   11.00

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

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