Newhaven brown crab served with hazelnut mayonnaise, apple and autumn vegetables
Cannelloni of Newhaven lobster served with savoy cabbage and lobster bisque
Pithivier of Borders hare served with Jerusalem artichoke and a red wine sauce
Creel caught Newhaven lobster cooked à la plancha and finished with an escargot butter and squid
Woodcock from the Borders served with pumpkin, salsify and a salmis sauce
Roasted Borders partridge served with braised white cabbage and garlic sausage
Hare from the Borders cooked à la Royale and served with gnocchi, carrot and celeriac
A selection of Highland wagyu beef served with a crispy potato terrine, Perthshire wild mushrooms and roasted heritage carrots
Full menu list
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PHOTOGRAPHY BY MARC MILLAR.