Mackerel, Oyster, Caviar
Tartare of line caught East Coast mackerel, Loch Fyne oyster and Cornish 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, Perthshire wild mushrooms risotto, smoked lardons, Isle of Mull cheddar and mushroom powder (supplement £5.00)
Roasted fillet of North Sea turbot, potato and octopus risotto, confit tomato, black olives (supplement £5.00)
North Sea wild halibut smoked to order on oak chips, parsley purée and horseradish cream potatoes
Roasted fillet of North Sea cod, creamed leeks, autumn vegetables, red wine and winkle sauce
Gloucester Old Spot pork chop, braised pork collar, cauliflower, raisin and apple
Roasted loin and braised haunch of roe deer from the Borders, root vegetables and red wine sauce
Stuffed saddle of Highland lamb, braised shoulder, salad of raw vegetables from Ken Holland Farm and black olives
Chocolate & Honey
Dark chocolate soufflé, Scottish honey ice cream, salted toffee sauce
Calvados crêpe filled with apple mousse, Moiras’s apples sorbet
Chocolate & Pistachio
Bitter chocolate and pistachio mousse, pistachio ice cream
Wild bramble and vanilla tart, wood sorrel, bramble sorbet
Pear & Caramel
Caramel poached Perthshire pear, puff pastry, vanilla ice cream
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.
Overnight stay in a double occupancy room, welcome drink and sweet treats, a 3-course A La Carte meal and a bottle of house wine as well as an award-winning breakfast the following morning.
From £295 per couple per night.
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PHOTOGRAPHY BY MARC MILLAR.