Razor Clams (Spoots)
Razor clams from the Isle of Barra cooked to order and served with diced vegetables, chorizo and wild herbs
Ceviche of hand-dived Orkney scallops served with a lemon and lime dressing
Terrine of game from St Boswells served with celeriac, orange and rhubarb
Fillet of wild sea bass from Eyemouth poached in red wine served with creamed leeks, broad beans, winkles and sea herbs
Creel caught Newhaven lobster cooked à la plancha and finished with an escargot butter and squid
Roasted grouse from the Borders served with Perthshire girolles, wild lingonberries and bread sauce
A selection of Highland wagyu beef served with a crispy potato terrine, girolles and roasted heritage carrots
Full menu list
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