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January 25, 2017
We’ll be marking Burns Night on Wednesday 25th January with some themed Specials (see below). Book a table now!
Cullen Skink with warm crusty breads.
Whiskey Smoked Salmon Scotch Eggs served with oatcakes, caramelised baby beets and ruby beet gel.
Fillet of Venison served with breaded haggis cubes, salt baked baby turnips, swede puree and a Whiskey venison reduction.
Supreme of Salmon topped with a skirlie crust and served with whiskey wilted kale and a swede and fennel broth.
Whiskey and Vanilla Crème Brûlée served with a sottish oat flapjack finger, nutmeg anglaise and apple sorbet
Raspberry Cranachan Panacotta: Whiskey flavoured panacotta on toasted oats, with honey soaked raspberries and crème Chantilly.