Sample Menu

Starters
- Haggis, neeps and tatties with whisky jus
- Smoked salmon parfait with preserved lemon and dashi cured caviar
- Goat's cheese tart with onion jam and pickled radish
Mains
- Wellington of game with partridge, pheasant & pigeon, served with parsnip and pears
- Dashi steamed cod with ravioli of squid and confit garlic velouté
- Fried aubergine terrine with spiced aubergine caviar, miso and brassicas
Desserts
- Sticky toffee soufflé with medjool dates, butterscotch and clotted cream ice cream
- Greek yoghurt semifreddo with yuzu cheesecake, meringue shards and lemon sherbet
- Bruleé with apple crumble, calvados, cinnamon and fresh apple