Sample Menu

Starters
- Whisky home cured salmon gravadlax with chive blinis, dill cream cheese and caviar
- Panko and oatcake crumbed stovie tweeds with beetroot puree and tomato sauce
- Bruschetta - cherry tomatoes, red onion, basil and rocket on toasted sourdough
Mains
- Katsu chicken risotto with shallot, mushroom, a coriander crumb and katsu glaze sauce
- Seafood linguine with mussels & king prawns, bound in a rich lightly spiced tomato sauce and topped with crispy calamari
- Superfood salad with candied seeds & nuts, quinoa, roasted vegetables and pomegranate bound in house dressing
Desserts
- Sticky toffee pudding with Tetley tea toffee sauce, date puree and vanilla ice cream
- Cranachan pannacotta with raspberry compote, toasted oatmeal and whisky gel
- Lotus biscoff cheesecake with coffee creme anglaise