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Pumpkin soup with crispy sage and toasted pumkin seeds

Smoked ham rillet, confit egg yolk, game chips, onion jam, and bacon crumb

Charred Scottish goats cheese, roasted butternut squash, pickled red cabbage, walnuts, and honeycomb

Pan searded scallop, tagliatelle, and caper beurre noisette

Pan seared loin and red wine braised haunch with puy lentils, roasted sprouts, celeriac, finished with a blackberry jus

Pan fried pheasant with cheddar and leek gratin, roasted Jerusalem artichoke, and wild mushrooms

Cod cooked au papillote with ginger and greens, accompanied by Thai red curry, and mussels

Haggis and cranberry pithivier with roasted root vegetables, sprouts, and whisky gravy

Blonde chocolate ganache tart with dark chocolate sorbet and hazlenut brittle

Warm set bread custard with strawberry jam and meringue

Apple, cranberry, and maple crumble with spiced vegan custard

A selection of Scottish cheeses with oat cakes, candied nuts, fruit and quince jelly