Trio of Welsh sea bass – Vin Blanc broiled on potato fondant; Thai sea bass laksa; Spinach stuffed
paupiette on a bed of braised chicory


Delice of Sea Bass stuffed with spinach and wild mushroom served with tarragon beurre blanc and pumpkin and pine nut ravioli


Smoked Haddock Rarebit on Clapshot with wilted Spinach, Garlic Buttered Razorclams and Mustard Sauce



Rack of lamb served with haggis, neeps and tatties gratin and mint and Drambuie jus

Rack of Lamb

Trio of lamb – Lamb cutlet with mint and Drambuie jus on bacon wrapped asparagus and potato fondant; Braised lamb belly with plum sauce topped with roasted fig; Thai style lamb broth flavoured with coconut milk and basil

Trio of Lamb

Scotch lamb shoulder and wild mushroom bourguignon with celeriac mash


Apple stuffed pheasant breast wrapped in bacon served with clapshot and red wine and coriander


Trio of Rabbit – Haggis stuffed rabbit breast wrapped in pancetta on celeriac fondant with mustard whisky sauce; Confit leg with port and truffle jus on champit potatoes; Japanese style rabbit broth with surf clams, greens and miso



Haggis, Neeps & Tatties with Whisky sauce and blackened pumpkin seeds