Salad of winter vegetables, curried cauliflower, romesco & sesame
Velouté of chestnut, bacon & oyster, truffle cream & toasted gruyère brioche
Beetroot cured Loch Fyne salmon, brown crab mousseline & celeriac remoulade
Terrine de campagne, foie gras, pistachio, quince purée, pickles & sour dough
Marinated Iberico pork, mooli & fermented chilli purée
Risotto of parmesan, wild mushrooms, pickled walnut & baby vegetables
Baked fillet of hake, Beaufort crust, pork belly & hispi cabbage
Pan-fried fillet of halibut, pomme purée, seafood blanquette & parsley
Roasted loin of Balmoral venison, chanterelle, 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
Caramelised apple tatin & rosemary ice cream
Roasted pineapple millefeuille, coconut cream & coriander granité
Valrhona chocolate 'cigar', tonka, coffee, Bourbon sponge & hazelnut ice cream
Banoffee ice cream bar, Chantilly cream & toasted 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.
*Please note that all game dishes may contain gunshot.
Our artisan cheeses are made with unpasteurized milk.