Join us this st Andrews Weekend for a specially curated menu for £45 per person
Available Friday 28th – Sunday 30th November
MENU
Starters
Cullen Skink Arancini
Crispy smoked haddock and leek risotto balls served with saffron aioli, crispy leeks, and micro parsley.
Cured Salmon
Beetroot and juniper cured salmon with pickled cucumber, horseradish crème fraîche, and toasted oatcakes.
Heritage Beetroot Carpaccio (v)
Goat’s cheese mousse, toasted hazelnuts, pickled shallots, and a whisky-honey dressing.
Mains
Roast Venison Haunch
Served with neeps & tatties purée, roasted heritage carrots, and a rich cranberry and blackcurrant jus.
Pan-Seared North Sea Cod
With buttered kale, samphire, and crushed potatoes, finished with a mussel and whisky cream sauce.
Wild Mushroom & Barley Wellington (v)
Wrapped in flaky puff pastry with thyme and Arran mustard, served with red wine gravy and clapshot mash.
Desserts
Tipsy Laird Trifle
A traditional Scottish trifle layered with whisky sponge, raspberries, vanilla custard, and Chantilly cream.
Sticky Toffee Pudding
Served warm with Atholl Brose sauce, vanilla ice cream, and a drizzle of heather honey.
Cranachan Cheesecake (v)
Oat biscuit base topped with whisky cream, fresh raspberries, and a touch of honey.