Spring 2025 Sample Menu
From £45 per guest (5–20 guests)
Seasonal Sharing Menu
From £45 per guest (5–20 guests)
House-cured salmon gravlax, dill crème fraîche
Starters to Share
Whipped goats’ cheese, local honey, toasted hazelnuts
House-cured salmon gravlax, dill crème fraîche
Charred seasonal vegetables, lemon and za'atar
Grilled seabass, herb butter, preserved lemon
Mains to Share
Slow-roasted lamb shoulder, rosemary jus
Grilled seabass, herb butter, preserved lemon
Summer courgette and ricotta gratin (vegetarian)
Heirloom tomato and basil salad
Sides
Roasted new potatoes, sea salt, thyme
Heirloom tomato and basil salad
Seasonal green salad, vinaigrette
Chocolate ganache tart, sea salt
Desserts to Share
Vanilla panna cotta, macerated strawberries
Chocolate ganache tart, sea salt
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From £75 per guest (5–20 guests)
Three-Course Private Dining Experience
From £75 per guest (5–20 guests)
Starter
Heritage beetroot carpaccio, whipped feta, candied walnuts
or
Main Course
Seared free-range chicken supreme, summer vegetables, white wine jus
or
Wild mushroom risotto, parmesan crisp (vegetarian)
Dessert
Lemon verbena posset, shortbread crumble
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From £90 per guest (5–20 guests)
Four-Course Private Dining Experience
From £90 per guest (5–20 guests)
Amuse-Bouche
Chilled pea velouté, mint oil
Starter
Seared scallops, cauliflower purée, crispy pancetta
or
Main Course
Slow-braised beef cheek, pomme purée, red wine jus
or
Butternut squash ravioli, sage brown butter (vegetarian)
Dessert
Dark chocolate fondant, salted caramel ice cream
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From £120 per guest (5–20 guests)
Signature Tasting Menu Experience
From £120 per guest (5–20 guests)
Amuse-Bouche
Goat cheese mousse, pickled beetroot
First Course
Hand-dived scallop tartare, citrus dressing
Second Course
Asparagus and pea risotto, lemon emulsion
Third Course
Pan-seared duck breast, blackberry jus
Fourth Course
Artisan Scottish cheeses, house-made crackers
Dessert
Elderflower panna cotta, macerated berries, edible flowers