Suggestions for 2026
While our menus offer a glimpse of what we do, we’re always happy to create something tailored to your preferences.
Our Menus
Scottish
Scots Porridge
Butcher Sausage
Back Bacon
Stornoway Black Pudding
Macsween Haggis
Grilled Tomato
Button Mushroom
Potato Scone
Choice of Farm Eggs
Fried, Poached, Scrambled, Boiled
FRESH
Fruit Platter
Mixed Seasonal Berries
Bircher Muesli Pot
Lime & Ginger Shot
Carrot & Chia Muffin
Juice Boost
CONTINENTAL
Melon Salad
Greek Yoghurt
Smoked Salmon
Cold Meat
Cheese
Assorted Pastries
Fruit Juice
ADDITIONAL
Avocado Toast
Pancakes & Streaky Bacon
Waffles & Berries
Eggs Benedict
Eggs Florentine
Eggs Royale
Sandwiches
Ham, Tomato & Mustard
Pastrami, Pickle & Roquette
Savoury Cheese & Red Onion
Egg Mayo, & Roquette
Smoked Salmon & Cucumber
Sweet Treats
Chocolate Brownie
Lemon Drizzle
Carrot Cake
Macaroon
Scone, Cream & Jam
Hot
Haggis Bon Bon
whisky gel
Lamb Kofta
hummus & chilli jam
Glazed Pork Belly
date & soused onion
Mini Yorkie Pud
pulled beef & horseradish
Mushroom Arancini
truffle mayo
Sweet Potato Falafel
pimento relish & black sesame
Cold
Duck Toast
fennel relish & plum sauce
Chive Gougere
smooth chicken parfait & pear relish
Smoked Salmon
blini, creme fraiche & keta
Tuna Tartare
lime mayo & soy dressing
Parmesan Shortbread
truffled goats cheese & fig jam
Vegan Skewer
cantaloupe melon, black olive & cured tomato
TO START
Orkney King Scallops
green pea mash, jaqueline sauce
Marbled Chicken Terrine
celeriac remoulade, chicory & apple salad, pickled white rasins
Smoked Salmon Rondelle
herb blanc, fennel slaw, ginger gel & seaweed pearls
Venison Carpaccio
smoked aubergine, caper relish, St Andrews cheddar & leaf salad
Heritage Tomato & Basil Salad
avocado mousse, pickled white raisin, lemon dressing
Lobster & Salmon Ravioli
piquant tomato relish, roast shallot puree & lobster bisque
MAINS
Scotch Beef Fillet
parisenne potato, celeriac, spinach & red wine sauce
Halibut
parsley potato, wilted greens, & shrimp butter
Lamb Loin
maxim potato, chanteney carrot, neck sauce & parsley oil
John Dory
creamed cauliflower, buttered leeks, cucumber pearls & dill butter sauce
Guinea Fowl
lardons, pearl onions, oyster mushrooms & thyme jus
Butternut Squash Wellington
asparagus, artichoke, green grains, red pepper dressing
DESSERT
Hazelnut & Bailey Cheesecake
blackberry, apple & grape salad
Peppered Pineapple Tart Tatin
coconut ice cream & lime syrup
GlazedLemon Tart
toasted meringue, Cranachan & raspberry
Dark Chocolate Fondant
white chocolate cream, cherries & yuzu
Vanilla & Citrus Creme Fraiche Mousse
raspberries, foam & biscotti biscuit
Cheeseboard by Ian Mellis
with fig chutney, oatcakes, biscuits, grapes & celery