Thursday 25th January

Burns Night

Thursday 25th January - 4 courses - £40pp


Duck (gf)
Pressed confit duck leg, Amarena cherries served with wild mushrooms

Cullen skink (gf)
Traditional Scottish fish soup served with wild haddock croquettes and chive oil

Orkney scallops (gf)
Hand caught, wild Scottish scallops served with cauliflower mousse, chorizo jam and dill apple salsa

Beetroot (gf, v, vgo)
Slow roasted heritage beetroot served with whipped goat’s cheese, couscous, beetroot molasses and garlic confit


Venison (gf)
Strathdon venison served with celeriac and truffle purée, confit potato, charred alliums and roast garlic sauce

Scrabster (gf)
Lightly salted, wild Scottish cod served with charred hispi cabbage and fennel soubise

Dumpling (gf, vg)
Barley and squash dumpling served with Bedlams Farm pumpkin and cavolo nero

National comfort dish of Scotland, served with neeps and tatties and cavolo nero


Parfait (gf)
Milk chocolate parfait served with almond nibs, brownie and coffee caramel pâtissière

Tarte Tatin (v)
Chantilly fig tarte Tatin served with maple yoghurt ice cream, spiced pecans and caramel sauce

Cranachan (gf, vg)
Sweet raspberries and nutty toasted oats, layered with whisky and maple flavoured cream

Panna cotta (v)
Sea Buckthorn panna cotta served with pickled apple, aerated white chocolate mousse and Swiss meringue


Truffle (gf, vg)
A home-made, whisky truffle

Book Burns Night