Alacarte

• STARTERS

• Broccoli veloute

  • 6

  Stichelton blue cheese crumble, crushed hazelnuts

• Roast sand carrots

  • 7.5

  blood orange, carrot and orange gel, buttermilk curd, confit orange peel, puffed buckwheat

• Juniper roasted breast of Scottish wood pigeon

  • 9.5

  savoury granola, wild garlic, scarlet elf cup mushrooms

• Scottish scallops

  • 12

  Jerusalem artichoke puree, crispy artichoke skins, apple dressing, sea purslane

• Teriyaki cured salmon

  • 8.5

  pickled enoki mushrooms, crispy rice noodles, teriyaki gel

• Rabbit leg and pancetta terrine

  • 8

  pickled kholrabi, carrot puree, endive

• MAIN COURSES

• Braised Ramsay’s of Carluke pork belly

  • 17.5

  celeriac remoulade, pigs head croquette, black apple puree, caramelised apple, pickled walnuts

• Slow cooked crapaudine beetroot

  • 17

  crowdie cheese dumplings, beetroot and mustard sauce, kale, beetroot relish

• Pan fried Gigha halibut

  • 21

  celeriac and brown shrimp fricasse, celeriac puree, bergamot beurre blanc

• Roasted haunch of Perthshire venison

  • 21

  hazelnut crumb, salsify, choucroute, pickled golden beetroot

• Pan fried fillet of stone bass

  • 19.5

  lemon thyme potato cake, wild baby onions, leek emulsion, anchovy dressing

• Rump of Scottish beef

  • 19.5

  baby turnips, ox cheek faggot, beef fat hasselback potatoes, mustard jus

• ADDITIONAL SIDES

• Deep fried Heritage potatoes

  • 4.5

• Cauliflower gratin

  • 5

• Sauteed kale, pancetta dressing

  • 4.5

• Roasted onion squash, yoghurt, pumpkin seed pesto

  • 4.5

• DESSERT

• Sticky toffee fondant

  • 8.5

  salted walnut ice cream

• Milk chocolate cremeux

  • 8.5

  creme fraiche sorbet, milk crumble, salted caramel, dark chocolate crackling

• Limoncello parfait

  • 7.5

  yoghurt crumb, raspberry gel, meringue, lemon curd

• Candied clementine mascarpone

  • 8.5

  chocolate pave, Cointreau and orange ice cream

• Poached pear mille feuille

  • 7.5

  vanilla creme patissiere, cinnamon chantilly cream

• Selection of George Mewes cheese

  • 13

  with damson chutney, sourdough rye crackers and quince

• DESSERT WINE

• 92. TRENTHAM TAMINGA (Australia)

  • 23.5 Half Bottle
  • 7 100ml Glass

  “Arguably the best value dessert wine on the market.”
  
  -Daily Telegraph

• RUSTENBERG RED MUSCADEL (SOUTH AFRICA)

  • 27 Half Bottle
  • 8 100ml Glass

  A rich, sweet stable dessert wine

• PORT & SHERRY

• KROHN LBV PORT

  • 6.5 (50ml)

• FERNANDO de CASTILLA Pedro Ximenez

  • 7.5 50ml)

  Sweet, thick, chocolate and raisins. Try it for pudding!

• ETEAKET TEA Ethically Sourced, Leaf Tea

• SILVER NEEDLE Aromatic white tea

  • 2.5

  (Great Taste Gold Award 2012)

• JASMINE PEARLS Scented green tea

  • 2.5

  (Great Taste Gold Award 2012)

• STRAWBERRIES & CREAM Infusion of berries

  • 2.5

• BLOOMING MARVELLOUS Fruity green tea

  • 2.5

• CRANBERRY APPLE RIOT Fruit infusion

  • 2.5

• ROSE BUD Flowering tea

  • 2.5

• CHILLI ROOIBOS Uplifting and spicy

  • 2.5

• PERFECT PEPPERMINT Refreshing digestif

  • 2.5

• CHILLAXIN’ CHAMOMILE Calming and soothing

  • 2.5