A La Carte
     2 courses £50  3 courses £65

                                                                        Starters

                                Compressed duck liver,  rhubarb gel, glazed rhubarb, pistachio tuile, rabbit, pickled oyster mushroom

                                               Scallops, roasted cauliflower puree, apple ketchup, celeriac, dill gel, beurre blanc

                                           Sea Bass, fermented strawberry, celeriac salad, pickled courgette, razor clam, caviar

                                                             Crumpet, onion & truffle veloute, pickled shallot, onion ash
                                                                                                    ​Mains   

     Saddle of red deer, pommes Anna, cauliflower puree, blood orange gel, mango curd, oyster mushroom duxelle, sauce Grand Veneur 

                                                       Breast of Gressingham duck, passion fruit, rabbit, date puree, pommes

                                              Halibut, pea & truffle, fondant, leeks, morels, razor clam, caviar, split maltaise

                                                Potato gnocchi, chestnut mushroom veloute, morels, baby leek, pickled shallot

                                                                                                    Sweets

                                Apricot parfait, orange gel, doughnuts, almond sponge, white chocolate ice cream, glazed rhubarb

                            33% milk chocolate mousse, truffles, coffee caviar, fermented strawberry, honey tuile, passion fruit sorbet

                             Selection of 5 Scottish & French cheese, calvados chutney, grapes, candied walnuts, rosemary digestives

     

                                                          

Seven Course Tasting Menu £90/ Wine Flight £50

 

Canapes

1st course

Crumpet, onion, truffle

2nd course

Scallop, strawberry ketchup, smoked caviar

3rd course

Hake, beetroot, celeriac, apple

4th course

Pigeon, Chocolate, Raspberry, Charred leak

5th course

Duck, rabbit, orange

    Selection of 6 Scottish & French cheese, truffle biscuits, calvados & fruit chutney, rosemary digestives, candied walnuts

(£18 supplement)

 6th course

Bergamot & Scottish blackberry

7th course

Blood orange parfait, pastel de nata, cranberry sorbet, cinnamon, poached pear, bergamot gel

​

 

Wines Six 100ml glasses £50

We suggest a glass of Joseph Perrier, Cuvee Royale, Brut Champagne to start (11,25)

Pinot Blanc, Hugel, Alsace 2020, France

Chateaux du Cleray, Muscadet de Serve et Main sur lie, 2020, France

Vergelegen Chardonnay Reserve 2020, South Africa

Coteaux du Glennois Pinot Noire, Domaine Berthier, 2020, France

Chateaux Lestage Simon, 2018, Bordeaux, France

Chateaux Haut Mouleyre, Cadillac, 2019, France