Salad of winter vegetables, curried cauliflower, romesco & sesame
Terrine de campagne, foie gras, pistachio, quince purée, pickles & sour dough
Lightly cured Scottish salmon, green tomatoes, grapes & basil oil
Seared yellowfin tuna, avocado, cucumber & coriander
Marinated Iberico pork, mooli & fermented chilli purée
Homemade tagliatelle, girolles, parsnip, basil pesto & parmesan
Seared fillet of halibut, seaweed, king prawn, shimeji & dashi broth
Baked fillet of hake, Beaufort crust, chilli squid & hispi cabbage
Roasted loin of Balmoral venison, trompette, quince chutney, venison pie & sauce grand veneur
Fillet of Scotch Beef, braised shallot, foie gras toast & red wine jus
Mango & passion fruit soufflé & coconut sorbet
Apple tatin, caramel sauce & rosemary ice cream
Rum & raisin baba, white chocolate Chantilly & pickled pears
Valrhona chocolate cremeux, tonka, coffee, Bourbon sponge & hazelnut cream
Banoffee ice cream bar, Chantilly cream & caramelized pecans
Selection of seasonal cheeses by Maître affineur ‘Buchanans’
(£12 supplement or £18 as an extra course)
Three courses at £82
Head Chef Joo Won
This is a sample menu only.
Available for Lunch Monday to Friday only from 12 pm until 2.30 pm as well as for Dinner Monday to Wednesday 5.30 pm until 10 pm, Thursday to Saturday 5.30 pm until 10.30 pm.
Available to groups of up to 7 people only.
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu
Our artisan cheeses are made with unpasteurized milk.