Oysters from Loch Fyne, salsify tagliatelle, spelt and Oscietra caviar (supplement £15.00)
Hand-dived Orkney scallops baked in the shell with seasonal vegetables and a white wine, vermouth and herb sauce
A rockpool of local seafood, sea vegetables, ginger and a Newhaven shellfish consommé
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
Crispy veal sweetbreads from Inverurie, baby artichoke, vol au vent, thyme and chicken jus (supplement £5.00)
Fillet of Scrabster monkfish wrapped in pancetta, monkfish cheek tripe, red pepper and onions
Steamed fillet of North Sea cod, Eassie Farm sea kale and shellfish emulsion
North Sea wild halibut smoked on order on oak chips, watercress and horseradish creamed potatoes
Clash Farm pork chop, Périgord black truffle and celeriac (supplement £10.00)
Roasted loin and braised haunch of roe deer from the Borders, root vegetables and red wine sauce
Stuffed Highland lamb saddle, braised shoulder, Wye Valley asparagus and asparagus purée
Coffee soufflé, dark chocolate sauce, buttermilk ice cream
Calvados crêpe filled with apple mousse, Granny Smith apple sorbet
Chocolate & Pistachio
Bitter chocolate and pistachio mousse, pistachio ice cream
Poached Perthshire Conference pear, puff pastry, vanilla ice cream, caramel sauce
Frozen whisky mousse rolled in toasted oats, Tomlinson’s farm rhubarb jelly, rhubarb sorbet
A selection of British cheese served from the trolley
A La Carte Three Courses at £80
A La Carte Vegetarian three courses at £80
Full menu list
Gift vouchers are now available.
One night stay, bed & breakfast, welcome drink and afternoon tea on arrival. Three course meal and a bottle of house wine in The Stables Dining Room.
From £172.50 per person.
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PHOTOGRAPHY BY MARC MILLAR.