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Sample A La Carte Menu

AUTUMN

Starter

Oyster
Oysters from Loch Fyne prepared three ways: caviar, hot prune and bacon, Thai dressing (supplement £15.00)


Scallop
Hand-dived Orkney scallops baked in the shell with seasonal vegetables and a white wine, vermouth and herb sauce


Rockpool
A rockpool of local seafood, sea vegetables, ginger and a Newhaven shellfish consommé


Venison
Terrine of Highland venison, venison tartare and liver parfait, celeriac, bramble and orange


Pig’s Head & Langoustine
Boned and rolled pig’s head, roasted tail of langoustine from Tobermory and crispy ear salad


Veal
Crispy veal sweetbreads from Inverurie, Perthshire girolle ragoût and mushroom powder (supplement £5.00)


Main

Monkfish
Fillet of Scrabster monkfish wrapped in pancetta, winter chanterelle mushrooms, roasted chicken jus with lemon and thyme


Halibut
Steamed fillet of North Sea halibut, Romanesco cauliflower and shellfish emulsion


Turbot
Roasted fillet of North Sea turbot, raw vegetables from Ken Holland, black olive and caper (supplement £15.00)


Rabbit
Stuffed saddle of rabbit, braised Vallum Farm lettuce, lemon polenta, olive and kidney sauce


Roe Deer
Roasted loin and braised haunch of roe deer from the Borders, baby navet, carrot, fresh apple and red wine sauce


Lamb
Stuffed saddle of Highland lamb, braised shoulder, variations of artichoke and black olives


Dessert

Blueberry & Yoghurt
Aberfeldy blueberry crumble soufflé, Knochraich yoghurt ice cream


Apple
Calvados crêpe filled with apple mousse, discovery apple sorbet


Chocolate
Bitter chocolate mousse, candied pistachios, milk chocolate ice cream


Pear
Poached Perthshire Conference pear, puff pastry, vanilla ice cream, caramel sauce


Coffee
Coffee and almond gâteau, honeycomb, coffee ice cream


Cheese
A selection of British cheese served from the trolley




A La Carte Three Courses at £75

A La Carte Vegetarian three courses at £75

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Gift vouchers are now available.