june – august 

soup

creamed asparagus with truffle oil

cauliflower veloute with sorrel

spinach and watercress with parmesan cream

creamed white onion and corn with polenta cream

seafood and saffron consommé with a hint of liquorice and floating flowers of camomile

pork and rice noodle broth with enoki mushrooms, coriander and a hint of venezuelan black bitter chocolate

chowder of summer vegetables with gnocchi tossed in rocket pesto

cool beetroot gazpacho, brians olive oil sorbet , crispy onion toast and an essence of roasted shallots (maximum of 50 people)

starter

tian of poached lobster, wilted rocket and citrus celeriac salsa with avruga caviar and truffle oil

shetland crab ‘nicoise’ with lemon oil

caramelised pear, chiory and ricotta tart with ginger spiced syrup and tossed leaves

smoked salmon, lemon in muslin and milled black pepper

grilled baby goats cheese, with roasted pimento, pea shoot salad and hazelnut oil dressing

pea and mint pannacotta with italian radicchio, sugar plum tomato salsa and smoked paprika dressing

walnut croute spread with ricotta and sage, topped with fresh figs and served with broad beans and fennel tossed in lemon oil

canteloupe and galia melon with ruby grape and pink grapefruit salad and blackberry vinegar caramel

roulade of rocket, soft cheese and roasted seasame seeds with charred cherry tomatoes, baby gem lettuce and creamy chive dressing

chilled salad of garlic roasted peppers, confit of cherry and plum tomatoes, baby mozzarella, basil and rocket

smoked haddock and aubergine mille feuille with sesame bean salsa

scorched white peach, proscuito ham, rocket and creamy dolcelatte, coarse oat and pine nut biscuit

smoked salmon and fennel cheesecake, little beetroot summer pudding, oatcake grissini, baby sprout salad, saffron and onion seed dressing

chilled poached asparagus, buffalo mozzarella, slither of proscuito ham with a delicate herb and flower salad and virgin olive oil

terrine of duckling, foie gras and apricots with sultana and nigella seed compote, barley tabbouleh, tiny sprout salad, pepper ketchup and oakcake grissini

inverawe smoked organic salmon, trout caviar and wasbi dressing, horseradish cream, pickled celery and brioche wafer

tamarind slow roasted bass with peanut butter mash, buttery pak choi, miso broth and little amaranth salad

baked razor clams with verjus and cheesy crumbs, caramelised chicken thighs, shards of little black trumpets, sea purslane and fava beans

slow roasted chicken thigh cooked with white pudding, dried pears and prunes, crispy chinese leaf salad, fragrant hoi sin dressing and coconut foam

carpaccio of beef, little celeriac salad, scottish wild mushrooms, toasted almonds and soft cream of caramelised onions

baked smoked haddock on a bed of celeriac and baby leek, sauce aioli, farmhouse tallegio, pearls of summer vegetables, speck and barley tossed in chervil