Sample Menu

Sample menu
Starters
- Highland beef tartare with black garlic, horseradish and beef tallow croutes
- Hand-dived Skye scallops with barbecued celeriac, Kinloch-grown lovage & sorrel and apple
- Baked hispi cabbage with Armadale wild garlic, crispy onion and brown butter emulsion
Mains
- Cannon of Beauly lamb, braised shoulder & belly with salsify, salt baked turnip, capers and mustard
- Butter-poached Shetland cod, brown shrimp, grenobloise, fennel and samphire
- Baked cauliflower with goats' curd, dukkah, brassica leaves and toasted walnuts
Desserts
- Sky ale chocolate cake with Kirsch-soaked cherries and almond ice cream
- Apple crumble souffle with calvados custard and muscovado ice cream