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Sample Menus

Number One

A la Carte

Starters

  • Rabbit, Pear, Pine Nuts, Bacon
  • Scallop, White Asparagus, Pea, Morel
  • Scottish Crab, Heirloom Tomato, Black Olive, Basil
  • Heritage Beetroot, Fresh Curd, Smoked Apple, Almond
  • Cured Foie Gras, Confit Duck, Pineapple, Concord Vinegar

Main Course

  • Turbot, Spring Tabbouleh, Wild Garlic
  • Challans Duck, Clementine, Chicory, Asparagus
  • Blairgowrie Beef Fillet, Barley Risotto, Chantenay, Bordelaise
  • Truffle and Celeriac Spelt Risotto, Crisp Yolk, Mushroom Foam
  • Borders Lamb, Black Olive, Apricot and Rose, Smoked Aubergine
  • Wild Bass, Langoustine, Mushroom, Smoked Bacon, Chicken Wing Sauce

Desserts

  • Selection of Cheese from the Trolley
  • Apple Parfait, Cinnamon, Fromage Blanc
  • Gingerbread and Banana Soufflé, Madagascan Vanilla Ice Cream
  • Crowdie, Rhubarb, Pistachio Cake, White Chocolate Ice Cream
  • Caramelia and Praline Mousse, Mandarin, Moscatel, Malt Ice Cream

  • Three course A la carte menu £68.00 per person
  • All prices are inclusive of VAT at current or prevailing rate.
  • A discretionary service charge of 10% will be added to tables of 6 or more.

Chef's Tasting Menu

Amuse Bouche

  • (Charles Heidsieck NV)

Foie Gras

  • (Pinot Gris, Domaine Bott Geyl 2009)

Heritage Beetroot

  • (Albarino, Castel de Bouza 2012)

Scallop

  • (Riesling, Crawford River 2011)

Beef

  • (Barbera d’Alba, lo Zoccolaio 2009)

Selection of Cheese

  • (£15.50 supplement)

Bramble

  • (Black Muscat, Elysium 2011)

Vegetarian Tasting Menu Available

  • Menu £75.00
  • Wine £55.00
  • (Last orders for tasting menu are 9.00pm)
  • All prices are inclusive of VAT at current or prevailing rate
  • A discretionary service charge of 10% will be added to tables of 6 or more

TO BOOK MORE THAN 2 ROOMS PLEASE CONTACT THE HOTEL DIRECTLY

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