Six Gigas oysters from the Isle of Cumbrae prepared six ways
Tartare of Tobermory langoustine served with lemon confit, capers, radish and croutons
Razor clams from the Isle of Barra cooked to order and served with diced vegetables, chorizo and wild herbs
Newhaven lobster knuckle ravioli served with Perthshire St George mushrooms and squid
Wild sea trout from Berwick served with Eassie Farm asparagus and a seaweed hollandaise
Creel caught Newhaven lobster cooked à la plancha and finished with an escargot butter and squid
A selection of Highland wagyu beef served with a crispy potato terrine, roasted vegetables, wild garlic and Eassie Farm asparagus
Stuffed saddle of new season Highland lamb served with a raw vegetable salad, olive and lemon confit
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PHOTOGRAPHY BY MARC MILLAR.