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Entrees |
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Escabeche of sashimi scallops with shaved fennel,
black olive & blood orange, olive oil sorbet
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Beetroot & leek terrine with Persian feta, walnut & witlof
pesto, savoury tuilles
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Smoked trout with celeriac
& apple remoulade, Avruga caviar, apple balsamic
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| Ham hock terrine with a mustard
spiced apple chutney & crispy pigs’ ears
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Haggis
rolled in venison, pickled walnuts, persian figs, potato straws &
madeira
jus
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Chefs mini
entree selection
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Main Course
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Seared
Barramundi with prawn dumplings, Asian fragrant salad & a tomato &
lemongrass broth
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Wild
mushroom ragout, sage & onion rosti, parmesan crumble, porcini powder
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Atlantic salmon with salt cod
croquettes, seafood medley in bouillebasse with garlic wafer & rouille
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Baby
squid stuffed with a shellfish & basil farce, kipfler potatoes, pencil
leeks, saffron stock
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Ale braised Aberdeen Angus beef oyster
blade with bone marrow dumplings, baby root vegetables & onions lyonnaise
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Roast
pigeon, stuffed with black pudding & prunes, wrapped in bacon, Cabbage
parcels & a red wine jus
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Venison shank pithiver,
foie gras croquette, roasted baby beetroot, celeriac puree & a creme de
cassis jus
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Side
Orders |
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French
fries with sea salt flakes |
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Crushed baby potatoes, toffee
pistachios & rosemary salt |
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Steamed green beans in
butter, toasted almonds |
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Baby
spinach, pine nut & parmesan salad, orange dressing
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Desserts |
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Rose,
pistachio & lychee ice terrine, turkish delight in a rose scented jus,
pistachio
fairy floss |
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Cranachan - a traditional Scottish wedding dessert:: Raspberry, toasted
oatmeal & honey ice cream terrine with whisky & almond praline filled
tuile cigars |
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Valrhona Chocolate souffle with chocolate ganache, chocolate wafers and
mandarin sorbet
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| English
stilton,
pear & port paste with the chefs Scottish oatmeal digestive biscuits
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| Selection
of seasonal ice creams & sorbets with various candies |
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Affogato - unconstructed
Vanilla
Bean ice cream + Frangelico + Espresso
Malteaser
ice cream + Baillies + Machiatto
Chocolate
& mint crisp ice cream + Cointreau + Espresso
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Entree $23 Main
$37
Dessert $16
Host & Sommelier Simon Rengger will assist you with the perfect bottle of wine.
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