New Seasonal Menu Learn More
V Vegetarian VO Vegetarian Option VG Vegan Option GO Gluten Free Option
Made daily & served with a crusty wholemeal roll.
Goats cheese, rosemary & cinnamon cream cheese mousse, baked wild mushroom in a filled crepe.
Traditional Scottish smoked haddock, potato & leek soup served with a warmed bread roll.
Scottish smoked salmon, king prawns, peppered mackerel pate, pickled rollmop herring, smoked mussel puree, marinated olive’s and toasted ciabatta.
Panko breadcrumbed haggis croquette, pickled baby beets and a sticky date puree, dressed with red wine jus.
Steamed in a harissa coconut & lime broth, served with ciabatta slices.
Escalope of Highland venison marinated in red wine orange and thyme, served with an apricot jam, red cabbage slaw and raspberry jus.
Grilled in harissa butter with a granny smith apple and pea shoot salad.
Creamy lemon thyme risotto with apple purée, topped with spiced rocket and vegetable crisps.
Steamed in a harissa & coconut lime broth, served with ciabatta slices.
Poached then grilled in a rich cheese sauce, accompanied by baby crushed potatoes, caught daily by the fishing vessel Solas.
Moray honey glazed pork loin, chargrilled and roasted, baked fondant potato, roasted carrot finished with a smoked whisky jus.
BBQ glazed king oyster mushroom, with wild mushroom and Earl grey consomme tea, with Jerusalem artichoke, roasted carrots and finished with wasabi.
Halloumi wrapped in filo pastry served with Moroccan-style couscous, apricot chutney and chive crème fraiche.
Baked fillet of trout marinated in a smoked oil with fresh orange, butternut puree, with sautéed samphire.
Marinated Grampian chicken breast, with salt-baked celeriac, red cabbage slaw and dressed with fresh sauce vierge.
North sea caught cod fillet with venison haunch served with fennel puree, shaved fennel, chargrilled baby gem lettuce dressed with a red wine jus.
All of our meats are aged for a minimum of 28 days and sourced from Scottish butchers. They are prepared to our chef's exacting standards and then cooked to your preference over hot coals for an intensely delicious flavour.
THYME & RED WINE JUS
GARLIC & THYME
Ask for today’s flavours.
Chocolate and coconut tart with fresh berries and strawberry coulis topped with pink peppercorn & desiccated coconut.
White chocolate and coffee crème Brûlée topped with crunchy caramel.
Made to our traditional recipe, served with rich toffee sauce and isle of Arran ice cream.
Selection of finest cheeses from around Scotland served with oatcakes, chutney, quince jelly & celery.
WITH GARLIC CRUSHED POTATO AND GRAVY
WITH MAPLE GLAZED BANANA
WITH OATCAKES & VEG STICKS
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