Check out our new Autumn/Winter menu!

Our team of super talented chefs have been working tirelessly to create our new Autumn/Winter 2019 menu. 

Starters

Porcini textures, brioche crisps and Autumn greens with peanut crumble, smoked truffle butter and pickled artichokes (V)

 

Spiced onion panna cotta with pickled gerlot and olive soil, burnt shallot ketchup, cheese and onion oatie, chive shoots and onion vinaigrette (V)

 

Roast breast of border snipe, smoked celeriac, confit baby leek with burnt beetroot ketchup, dressed endive and brown onion emulsion

 

Twice baked Morangie brie soufflé, young lambs leaf, gooseberry and nettle chutney with hazelnut crumble and scorched lemon oil (V)

 

Butter poached fillet of megrim, dulse seaweed, scorched chanterelles, sea buckthorn and pea puree with fennel beurre blanc

 

Mains

Poached guinea fowl with parsnips, black trumpets mushrooms and oat crumble with grenadine grapes, brown butter and smoked fleur de sel

 

Candied duck breast with confit of leg, soya and yuzu with carrot jerky, beets and pine needle honey, clementine confit and salt baked crones

 

A duo of monkfish; loin and cheek roasted with Heritage curry spice, coconut and seaweed with choy, coriander shoots and seed potatoes

 

A duo of Perthshire roe deer; roast loin and haunch with kohlrabi pastie, red cabbage, Jerusalem artichoke puree, pickled turnip tips with salsify and piquant jus

 

Seared fillet of corn fed chicken, artichoke and spinach shoots with cob kernels, dripping fat roast fondant potatoes and candied shallot petals

 

Desserts

Burnt coconut and rum barvois with pineapple salsa, Malibu sorbet, coconut sable croute and peppermint crumble

 

Salted caramel and apple éclair, hazelnut and fudge sand with pickled Cox Pippin burnt apple sorbet

 

Damson plum and ginger éclair, toffee and pistachio soil, plum tortellini with plum and calvados consommé

 

Dark chocolate and beet sphere, salted caramel and yoghurt ice cream with beetroot glass, hazelnut and candied beet gel

 

Coffee crème brûlée, vol-au-vent of dark chocolate and Tia Maria with iced mascarpone bonbon and amaretto crumble

Our delicious new menu which can be adapted to suit your dietary requirements. Get in touch with our private team if you’d like to see these delicious treats on your wedding or event menu.