Celebrate the Scottish bard with our five course tasting menu showcasing the very best of Scottish seasonal produce
5 courses with amuse bouche and bread £55
Includes complimentary haggis canape, nip of whisky and petit fours
Matching wines £37
BURNS TASTING MENU 25th JANUARY
Findlays of Portobello haggis cannonball, pickled turnip and Glengoyne cream
Glengoyne 10yo 25ml
*
Homemade bread whipped butter and Isle of Skye sea salt
*
Smoked salmon canape
NV ‘Contini’ Prosecco, Extra Dry, Veneto, Italy (V)(VG) 100ml
*
Chicken liver parfait with Ramsay’s of Carluke bacon and toasted brioche
2019 Organic Monastrell, Familia Castano, Murcia, Spain (14%)(V)(VG) 125ml
*
Isle of Mull scallop with fennel puree, Peelham Farm pigs cheek and Kitchen Garden sage leaves
2019 Pinot Grigio del Venezia, Corte Giara, Veneto, Italy (12.5%) 125ml
*
Honey glazed duck breast with red cabbage and crispy onion ring
2015 Rioja Reserva, Bodegas Lan, Spain(13.5%) 125ml
or
Roast hake with East Coast langoustine lemon cream and sauteed Phantassie leeks
2021 Adelaide Hills Sauvignon Blanc, Shaw + Smith, Australia(12.5%)(V)125ml
*
Loch Arthur cheddar with dried fruits
2019 Calchaqui Valley Malbec, Amalaya, Salta, Argentina (14%)125ml
*
70% cocoa chocolate Cannonball with chocolate sauce
2021 Late Harvest Semillon, Peter Lehman, Australia (11% ) (V)(VG) 50ml
*
Petit Four Plate
