Cumin lamb rump, savoy, fondant, beetroot, almonds, greens, lamb jus.
Herb Crusted cod, puy lentils, butternut squash, greens.
Beef Cheek, dauphinoise potatoes, carrots, greens.
MENU
Starters
CULLEN SKINK (GF)
Smoked haddock and potato chowder, salmon roe.
DUCK (GF LF)
Confit duck terrine, cucumber salad, plum sauce.
SEA TROUT (GF)
Beetroot cured sea trout, salsaverde, cream cheese, radish.
SALAD (GF)
Caramelised goats cheese, rocket, apple, honeycomb.
VEGAN HAGGIS (LF VGN)
Mushroom and lentil haggis, root vegetables, tattie scone, turnip, velouté.
Mains
BEEF (GF)
Slow cooked beef cheek, dauphinoise potatoes, carrots, greens and rich gravy.
LAMB (GF LF)
Pan fried lamb rump, potato fondant, savoy, beetroot, lamb jus.
CHICKEN (GF)
Roasted chicken breast, hasselback potato, root vegetables, fennel, greens, tarragon cream.
SEA BASS (GF LF)
Pan fried sea bass, rosti, kale, asparagus, broad beans, fennel, pea puree.
MONKFISH (GF)
Seared monkfish, nduja sauce, chips, celeriac, asparagus.
KIMCHI (VGN)
Sweet potato and kimchi cakes, katsu curry, tenderstem, radish.
Desserts
CHOCOLATE
Blonde Chocolate dome, mousse, caramel and shortbread.
YUZU (GF)
Frozen yuzu soufflé, toasted marshmallow, confit lemon.
TOFEE
Date pudding, butterscotch sauce, rum ripple ice cream.
GIN RICE PUDDING (NUTS)
Fassfern gin rice pudding brûlée, lemon balm, nuts.
CHEESE (NUTS)
Our Scottish cheese of the moment served with oatcake crumb, honey, apple, walnuts, quince.
PLEASE CONTACT US REGARDING ALLERGIES AS MANY DISHES CAN BE ALTERED