We’ll be marking Burns Night on Wednesday 25th January with some themed Specials (see below). Book a table now!

Soup

Cullen Skink with warm crusty breads.

Starter

Whiskey Smoked Salmon Scotch Eggs served with oatcakes, caramelised baby beets and ruby beet gel.

Mains

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.

Dessert

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.