Sample Menu

Sample 3 course menu (subject to seasonal change)
To welcome
Ballintaggart sourdough with marmite butter
Seaweed cured sea trout tart with yoghurt and grape
Perello Gordal olives
Starters
Potato dumpling with celeriac, Isle of Mull cheddar and wild mushroom
Murthly Estate venison tartare with soy cured egg yolk, kohlrabi and onion
Shellfish ravioli with cauliflower, apple and shellfish bisque
Mains
Bowhouse lamb loin & belly with wild leek, smoked mussel, salsify and lemon thyme pomme dauphine
Scrabster cod with baby leek, turnip, cucumber and smoked bacon
King oyster mushroom with onion, spelt, YiPPiE IPA and wild garlic
Desserts
Connage gouda crumpet with onion and pear
Rhubarb with white chocolate and lovage ice cream sandwich
Ballintaggart jaffa cake with earl grey and honeycomb
Sample 6 course tasting menu (subject to seasonal change)
Isle of Wight tomatoes with fennel, nashi pear and lovage
‘Tom’s Hand Dived Scallops’ scallop with Goan curry, cucumber and scallop roe cracker
Oban bay red mullet with pea, broad bean, Shetland mussels and lemon verbena
Laurencekirk duck with honeyberry, cordy cepe and Denhead asparagus
Strathearn cheese with a spelt scone, tomato and honey butter
Yogurt parfait with Perthshire strawberry and kaffir lime curd