Menu


SEPTEMBER


S T A R T E R S

Watercress Soup, Confit Egg Yolk   6

Duck Liver Paté, Gattonside Apple Butter, Housemade Sourdough   7

Pigeon Leg & Chanterelle Tortellini, Seared Pigeon Breast, Pigeon Jus   8

Scottish Mussels, Cider, Leeks   7

Charred Broccoli Salad, Broccoli Fritter, Goat’s Curd, Pine Nuts   7

 

M A I N S

Duck Confit, Braised Lentils, Toulouse Sausage   17

Venison Pie, Celeriac, Roast Heirloom Carrots   17

Prosciutto-Wrapped Pork Tenderloin, Black Pudding, Apple, Boulanger Potatoes, Creamed Cabbage, Pork Jus   17

Pan-Fried Hake, Golden Beets, Leek   17

Squash, Kale, Fig, Gruyère Tart, Fennel Parmesan Salad   15

Beef Shin & Pork Ragù, Housemade Pappardelle   17

Hardiesmill Pedigree Angus Ribeye, Handcut Frites, Rocket, Béarnaise Sauce   23

 

D E S S E R T 

Roast Plum and Almond Cake, Plum Syrup, Crème Anglaise   6

Apple Tarte Tatin, Burnt Sugar Ice Cream   6

Dark Chocolate Delice, Nut Tuile, Coffee Ice Cream   6

I.J. Mellis Cheese Selection    8


Our menu changes monthly to reflect the seasons.
The new menu debuts on the first Wednesday of each calendar month.
Please let us know about any dietary limitations or special requests in advance.