Salad of cauliflower, Tokyo turnip, lemongrass, lovage, French bean & Romesco
Velouté of mushrooms, hen egg, confit duck legs & wild garlic pesto
Raw Orkney scallops, toasted seaweed emulsion, limes, kohlrabi & soy vinaigrette
Cured Loch Fyne salmon, brown crab mousseline & celeriac remoulade
Foie gras parfait, beetroot, pistachio, toasted brioche & rhubarb
Marinated Iberico pork, mooli & fermented chilli purée
Pithivier of king cabbage, Swiss chard, Jerusalem artichoke, onion purée & truffle jus
Baked fillet of hake, Beaufort crust, pork belly, chilli & hispi cabbage
Pan-fried fillet of lemon sole, pomme purée, shellfish & Dashi soy
Lobster risotto & tarragon oil (supplement £6)
Roasted loin of Balmoral venison, chanterelle, quince chutney, venison pie & sauce grand veneur*
Fillet of Scotch beef, braised shallot, short rib beignet, ox tongue & jus Robert
Crème brûlée & pear soufflé, cinnamon ice cream
Caramelised apple tatin & rosemary ice cream
Pavlova, exotic fruit salsa & coconut cream
Valrhona chocolate 'cigar', tonka, coffee, Bourbon sponge & hazelnut ice cream
Crème fraîche mousse, poached rhubarb & lychee sorbet
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.
*Please note that all game dishes may contain gunshot.
Our artisan cheeses are made with unpasteurized milk.