Six Gigas oysters from the Isle of Cumbrae prepared six ways
Razor clams from the Isle of Barra cooked to order and served with diced vegetables, chorizo and wild herbs
Scallop & Asparagus
Seared hand-dived Orkney scallops served with first of the season asparagus from the Wye Valley
Sautéed Pathhead rabbit kidneys served with peas, herb pasta and a mustard sauce
Creel caught Newhaven lobster cooked à la plancha and finished with an escargot butter and squid
Stuffed saddle of Highland hogget served with braised lettuce and fondant potatoes
Loin of roe deer from St Boswells served with seasonal fruit and vegetables and a red wine sauce
Highland wagyu ribeye (grade 9+) served with green salad, sautéed potatoes and shallot marmalade
Full menu list
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