Tasting Menu

FOR THE TABLE

• Canapé – Crispy oyster, Granny Smith apple, sea trout caviar

FIRST COURSE

• Crumpet, onion & truffle, pickled shallot, burnt onion ash

SECOND COURSE

• Gigha halibut, morels, spinach, summer truffle, asparagus, pickled radish, split beurre blanc

3rd COURSE

• Breast of wood pigeon, marinated cherries, pistachio, bitter chocolate, cherry & red wine jus

4th COURSE

• Backstrap of wild deer, passion fruit, raspberry, black garlic, Sauce Grand Veneur

5th COURSE

• Pimm’s & Hendricks gin jelly, cucumber sorbet, grapefruit, basil

  Selection of 5 Scottish & French cheese (£15 supplement)

6th COURSE

• Bergamot parfait, earl grey tea ice cream, orange curd

PAIRED WINES