december – february

soup

sweet potato veloute with roasted almond and coconut

classic smoky haddock chowder with soured cream and little parsley dumplings

creamy soup of celeriac and chervil root with lightly curried sabayon swirl

game ‘minestrone’ finished with ‘willie’s’ bitter chocolate shards and shredded venison confit

parsnip and pancetta puree with tiny croutons cooked in sesame oil

broth of leeks and potatoes enriched with sweet miso, finished with bitter soy treacle

smooth creamy foie gras and jerusalem artichoke soup with escabeche of west coast king scallop
 

starter

thai spiced hot kiln smoked salmon, jasmine tea scented rice, roasted nori, buttered calcots and essence of tamarind

shetland smoked salmon with potato and pancetta salad and creamy chervil and lime dressing

venison carpaccio, celeriac and parsnip remoulade, roasted hazelnuts and confit of golden beetroot and soured blackberry syrup

warmed smoked haddock and leek tart with orkney brie and bacon crumbs and dandelion leaf salad

pressed confit of ham hock, peas and lentils with haricot bean puree, spiced onion jam, and sweet homemade ketchup

potted aromatic duck with quince and lychee syrup and vegetables pickled with rice wine vinegar

gravadlax salmon, vitelotte purple potatoes tossed in garlic oil topped with arran mustard cream and fennel seed porridge biscuit

seared and seeded chilled yellow fin tuna, battera kombu and yu zu glaze with tiny leaf shoots

little braised ox tail tart, buttery puff pastry top, creamy ‘mushy’ peas and a sprinkling of vanilla sea salt

spiced red mullet and raita salad with puy lentils and red lentils

roast quail, pickled beets, pearl barley and creamy truffled dressing, apricot bread and hot fried cinnamon dusted foie gras

chilled salad of roasted butternut squash with chillied maple dressing, warmed st maure goats cheese crostini and rocket leaf