Set lunch

• STARTERS

• Celeriac soup

  hazelnut, truffle honey

• Cullen skink croquette

  smoked cheddar, parsley

• Duck rillettes

  chicken skin, pickle, chutney

• Curried cauliflower

  shallot, dukkah

• MAIN COURSES

• Slow cooked Ramsay’s of Carluke pork belly

  fennel, apple, mustard

• Onglet of Scotch beef

  carrot, roast shallot

• Polenta chips

  artichoke, aged parmesan

• Fillet of stone bass

  crushed potato, samphire, seaweed butter

• ADDITIONAL SIDES

• Deep fried Heritage potatoes

  • 5

  caramelised onions

• Cauliflower gratin

  • 5

• Honey glazed chantenay carrots and baby parsnips

  • 5

• Beetroot

  • 5

  yoghurt, olive oil, dukkah

• DESSERTS

• Salted caramel tart

  milk ice cream

• Orange and cardamom soaked polenta cake

  creme fraiche

• Lemon posset

  rhubarb, ginger meringue

• Brie de meaux

  tomato, chilli and ginger chutney, sourdough rye crackers