Sample Menu

Starters
- Confit salmon rolled in furikake seaweed with lemon gel, dill emulsion, compressed cucumber and sea herbs
- Braised ox cheek with celeriac puree, crispy onions, whisky prunes and beef jus
- Butternut & sage veloute with roasted crispy onions, sage oil, stout-glazed roll and whipped salted butter
Mains
- Balbirnie ale battered haddock with triple-cooked chips, crushed peas and tartare sauce
- Duck breast & duck leg croquette with pomme puree, braised baby vegetables, red cabbage puree and pickled blackberries
- Beetroot & goats cheese ravioli with brown butter & herb emulsion and parmesan
Desserts
- Apple terrine with calvados apple, cinnamon crumble, vanilla bean ice cream and caramel sauce
- Sticky toffee pudding with whisky prune gel, hazelnut tuile, sticky toffee ice cream and toffee sauce
- Triple Valhrona chocolate set with set chocolate custard, mousse, a biscuit base and Oreo crumb