The Peat Inn

Our Menus



Home cured salmon pastrami, avruga caviar, avocado purée and dill oil
Amaren Blanco, Juan Luis Cañas, Rioja, 2016

Velouté of baked Vale of Sovereign potatoes from Kirkmay Farm,
shaved chestnuts, sprout leaves and Autumn truffle
Bell Assai Frappato di Vittoria, Donnafugata Sicilia 2017

Roast partridge, savoy cabbage, prunes wrapped in bacon,
young parsnips and game jus
‘Garrigues’, Vacqueyras, Domaine Montirius 2014

Gingerbread, clementine & sherry trifle with candied almonds
Muscat de Beaumes de Venise, Ch Pesquié 2016

4 Courses £45.00
4 Courses with matched wines £95.00



F I R S T  D I S H E S

Cream of cep soup, poached Baldinnie quail eggs and parmesan crisp 10.00

Soft goat’s curd, heirloom beetroots, figs, pumpkin seed brittle and aged balsamic 9.00

Warm salad of wood pigeon, damson, red radicchio and ewes milk cheese from Peat Inn 9.50

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

S E C O N D  D I S H E S

Seared fillet of plaice, potato purée, romanesco,
soft sea herbs and gravlax sauce 18.00

Roast breast & confit leg of wild mallard, smooth liver pâté, young parsnips,
spiced puy lentils and Bigerade sauce 19.00

Maple glazed loin & braised cheek of pork, salt baked celeriac,
rainbow chard and cider & thyme velouté 20.00

Potato & herb gnocchi, butternut squash, flowering courgette tempura,
ricotta & olive dumplings and pomegranates with pumpkin & sherry velouté 18.00


A N D  T O  F O L L O W

Hot pear soufflé with warm five spice Anglaise 9.00

Croustillant of amaretto mousse, candied almonds, roast plums and blackberry sorbet 9.00

Crèmeux of Scottish ‘bean to bar’ dark chocolate, praline mousse
and salted caramel sauce 9.50

Our selection of Scottish farmhouse cheeses 9.50



Tartare of smoked Cairngorm venison, confit egg yolk in a potato crust,
pickled horse mushrooms and parsnip chips 20.00

Warm St. Andrews Bay lobster, romesco sauce, cauliflower panna cotta and sea herbs 20.00

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

Cream of cep soup, poached Baldinnie quails eggs and parmesan crisp 18.00


Roast crown & smoked legs of Scottish partridge, young parsnips, spiced puy lentils
and thyme & cider velouté 30.00

Wild halibut, potato purée, romanesco, soft sea herbs and keta with gravlax & dulse sauce 29.00

Tournedos of 40 day dry-aged Scotch beef sirloin, warm croustillant of oxtail, Strathdon Blue & watercress, salt baked celeriac, rainbow chard, horseradish cream and red wine sauce 35.00

Potato & herb gnocchi, butternut squash, ricotta & olive dumplings,
flowering courgette tempura, Autumn truffles and pumpkin & sherry velouté 26.00


Scottish farmhouse cheeses from the trolley 12.50

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

Hot pear soufflé, salted caramel ice cream and warm five spice madeleines 11.50

Crèmeux of Scottish “bean to bar” dark chocolate, coconut mousse,
crisp chocolate tuile and coconut sorbet 11.50




Warm smoked eel, confit Vale of Sovereign potato from Kirkmay Farm,
preserved lemon and caviar crème fraîche


Poached skate wing, clams, cockles and parsley


Wild mountain hare, salsify carbonara and chestnuts


12 hour braised daube of Scotch beef, roast Jerusalem artichoke purée,
Winter chanterelles, glazed young parsnips and bone marrow gravy


St Andrews Farmhouse cheddar aged for 14 months, Wee Comrie,
truffle & hazelnut pesto and Borders honey


Pear mousse, blackberries, white chocolate crèmeux,
rose jelly and stem ginger ice cream




Classic wine pairing £60
Prestige wine pairing £105



This tasting menu is designed for the enjoyment of all the guests at your table

In addition to our à la carte and Tasting Menus we also offer a three course set Menu of the Day for Lunch and Dinner. This menu is not available online as it changes daily.