Razor clams from the Isle of Barra cooked to order and served with diced vegetables, chorizo and wild herbs
Tobermory langoustine cooked à la plancha served with escargot butter
Seared hand-dived Orkney scallops served with an endive tatin and sauternes sauce
North Sea fillet of John Dory served with clams, mussels, gnocchi, Perthshire wild garlic and wild leeks
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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