Raw and steamed sea kale from Eassie Farm served with candied walnuts, apple and Shropshire blue cheese
Ravioli of Tobermory langoustine served with shellfish consommé, chilli and coriander
Seared fillet of hake from the North Sea served with a ragout of sea kale from Eassie farm
Roasted mallard served with an endive tatin and orange sauce
Roasted red-legged partridge from Glenalmond Estate served with root vegetables
Hare from Burnside Farm cooked à la Royale and served with gnocchi
Full menu list
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PHOTOGRAPHY BY MARC MILLAR.