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Check out our new Spring/Summer menu
Our chefs are a clever and creative bunch of culinary artists and they've worked tirelessly to create our new Spring/Summer 2018 menu for weddings, private events and more!
Starters
Baked and smoked carrots, white beets and brunet, pumpkin granola with water cress emulsion nasturtium leaves
Caramelised cauliflower panna cotta, scorched cauliflower, pickled floret, cauliflower and pink peppercorn bavarois, cauliflower bullion, borage flower, mint oil
Sesame seared Scrabster mackerel with salt back carrot textures, star anise and shaved fennel with Atsina cress, choy and soy ketchup
Mains
Grilled fillet of sand sole, smoked potato purée, pickled Jerusalem artichoke, charred sprouting broccoli, and a chive butter sauce
Coffee bean cooked 'Jacob's Ladder' beef ribs with maple and tarragon, golden wonder and salt baked carrots with shallot petals
Chargrilled Himalayan salt dry cured Perthshire beef fillet, watercress sprouts, sweet potato gratin, haricot vert and oxtail rillettes
Pre-desserts
Cherry and thyme baked Alaska
Creamed white chocolate and cardamom rice pudding with orange essence and lemon balm
Salted caramel chocolate cigar with freeze dried raspberry