Our A La Carte Menu

Our chef, Jason Gallagher, revels in fresh ingredients, creating dishes that change with the seasons. Below is our A La Carte menu. The A La Carte Menu is available from Tuesday – Saturday.

Starters

Seared hake with crab spring roll, tempura prawns, shellfish risotto and avocado ice cream 10

Seared scallops with sweetcorn fritter, chilli bean refry, pickled peppers, avocado salsa and sour cream 15

Pork fillet wrapped in pancetta, pork belly, pork cheeks, ham bon bon, crispy ear, apple, black pudding, sweet potato puree and, sauce 10

Seared foie gras with morel mushroom flavoured Linda dick scrambled duck egg, toasted brioche and thyme sauce 15

Main Courses

Gressingham duck breast with duck confit and potato gateau, savoy cabbage and bacon, wild mushrooms and port sauce 24

Grilled halibut with scotch quail egg, pancetta, wild mushrooms, spinach, onion and bacon rosti potato and an Arran mustard sauce 25

Roasted rack of lamb with lamb belly, lamb and merguez sausage cassoulet stew, dauphinoise potato and rosemary jus 27

Aberdeen Angus Sirloin Steak with braised ox-tail tortellini, roasted bone marrow with onion jam, confit potato chip, hp sauce, mushroom ketchup and jus 27

PLEASE ADVISE ON ANY DIETARY REQUIREMENTS OR ALLERGIES

Please note there is a minimum order of 1 main course per person
Please note game dishes may contain shot
Prices include VAT @20%
Service is not included, except on groups of 6 or more
When a discretionary 10% will be added

Gift Vouchers
Gift vouchers are available to purchase, please contact us for more information.