Express Lunch Menu Click Here
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.
Ham hock & sticky date terrine, Tomatin whisky mayonnaise, apple puree, seasoned Pea shoots dressed with a red wine jus.
Steamed in a harissa coconut & lime broth, served with ciabatta slices.
Classic 28 day dry aged steak tartare, cured egg yolk, ciabatta crisp & smoked aioli.
Smoked haddock mousse wrapped in cucumber, dill mayonnaise, pickled cucumber, finished with Scottish smoked Salmon.
Creamy garden pea risotto bound in an apple puree, topped with spiced rocket and veg 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 Solan.
Smoked maple glazed roast lamb rump, spring onion and horseradish mash, butternut puree, green oil, dressed with pea shoots and red wine jus.
BBQ glazed king oyster mushroom, with wild mushroom and Earl grey consomme tea, with Jerusalem artichoke, roasted carrots and finished with wasabi.
Roasted spiced cauliflower with roasted chickpea Granola, charred baby gem & caramelized red wine.
Baked fillet of Scottish Trout fillet marinated in a smoked oil with fresh orange, butternut puree, with sautéed samphire.
Harissa & lime spiced corn fed Poussin oven roasted, red cabbage slaw, Loch Ness gin yoghurt and water cress salad.
North sea caught cod fillet with marinated pigeon breast 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.
Goats cheese and Limoncello cheesecake with a burnt salted shortbread base.
WITH GARLIC CRUSHED POTATO AND GRAVY
WITH MAPLE GLAZED BANANA
WITH OATCAKES & VEG STICKS
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