Brill, Oyster & Caviar
Tartare of North Sea brill, 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
Pressed terrine of guinea fowl and goose liver, seasonal fruits and vegetables
Pig’s Head & Langoustine
Boned and rolled pig’s head, roasted tail of langoustine from Tobermory and crispy ear salad
Crispy veal sweetbreads, roasted sea kale from Eassie Farm, crispy ox tongue and lemon confit jus (supplement £5.00)
Barbequed turbot cooked on the bone, potato and cephalopods risotto, squid ink sauce (supplement £7.50)
North Sea wild halibut smoked to order on hickory chips, parsley purée and horseradish cream potatoes
Seared fillet of North Sea red mullet, braised artichoke, artichoke purée and red mullet liver sauce
East Fortune Farm pork chop, braised pork, cabbage, celeriac and Périgord black truffle
Roasted loin and braised haunch of roe deer from the Borders, salt baked neeps, rhubarb and red wine sauce
Roasted St Brides chicken, fondant potatoes, garlic confit, baby leeks and liver jus
Chocolate & Pistachio
Dark chocolate soufflé, pistachio ice cream, dark chocolate sauce
Apple & Vanille
Caramelised puff pastry, Braeburn apple, vanilla ice cream and toffee sauce
Rhubarb & Crowdie
Crowdie cream cheese mousse, poached Tomlinson’s Farm rhubarb, rhubarb sorbet
Pear & Caramel
Caramel poached Perthshire pear, salted caramel mousse, chestnut ice cream
Warm chocolate tart, candied hazelnuts, buttermilk 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.