Dinner menu

starters

Crispy chicken thigh, tarragon mayo (gf, df) 18

Parmesan Rosemary arancini, emulsified slow roasted garlic mayo (v) 16.5

Smoked salmon blini, cured cucumber, horseradish crème fraîche, caviar 25

Hand-picked crab tart, grapefruit purée, gremolata (df) 19

Stuffed cherry tomato, guacamole, puffed rice (vg, gf) 15

main courses

Glazed confit duck leg a l'orange style with braised sweetheart cabbage, rösti potato (gf) 35

Ballotine of lamb, haggis wrap, greens, dauphinoise, jus 32.5

Roasted Hasselback butternut squash, crisp kale, squash purée, pickled red onion, gremolata (vg, gf) 29.5

Spiced brick pastry, smoked tofu lemongrass fennel mix, romesco sauce, greens, shiso (vg) 30

Roasted cod, salt cod brandade, red pepper gastrique, olive oil jelly (gf) 32.5

desserts

Salt baked glazed pineapple, pink peppercorn caramel, vegan vanilla ice cream (vg) 15

Caramelised white chocolate mousse, compressed apple, hazelnut crumble 17

Caramelised French toast, caramel, malt ice cream 17

Lemon and raspberry posset, lemon thyme shortbread 15.5

df
Dairy Free
gf
Gluten Free
v
Vegetarian
vg
Vegan