Sample Menu

Breakfasts:

Cooked Scottish breakfast.

Avocado, kimchi and poached egg on sourdough toast.

Coconut and vanilla bean chia pudding.

Shaksuka.

Homemade granola with compote and yoghurt.

Scottish smoked trout with scrambled eggs.

Kedgeree.

Smoothie/porridge bowl with seeds, nut butter, fresh fruit and compote.

Fluffy pancakes with crispy bacon, blueberries and maple syrup.

Lunches:

12 hour pork ramen with marinated soft boiled egg, kimchi and soba noodles.

Focaccia sandwiches and chicken broth.

Homemade scotch eggs, celeriac remoulade, fresh bread.

Thai beef salad.

Courgette and lemon gnocchi.

Ceasar salad.

Pork and fennel meat balls with braised lentils.

Chinese Dan Dan noodles with pork and Bob Choi.

Cullen Skink.

Spatchcock tarragon chicken with seasonal greens.

Chicken or cauliflower Bao buns.

Afternoon Tea:

Plumb and pistachio cake.

Chocolate brownies.

Flap jack.

Dark chocolate and orange fridge cake.

Souffle victoria sponge.

Choc chip cookies.

traditional Scottish shortbread.

Energy balls.

Granola bars.

Canapes:

Shredded duck with green onions and chilli.

Truffle Arancini with truffle kewpie mayo.

Local cured meats, baked Scottish brie with heather honey and thyme, hummus, pickles and crudité.

Miniature Yorkshire puddings with roast beef & horseradish.

Sweet potato rosti with caramelised red onion and blue cheese.

Venison tartar on sourdough crisps.

Scottish smoked trout blinis with caviar.

Mini Lobster thermidor toasts.

Starters:

Chargrilled gapes with burrata and basil.

Twice baked Gruyere and spinach souffles with hollandaise.

Confit duck and fig salad.

Beef carpaccio with parmesan shavings, pine nuts and rocket.

Langoustines with garlic mayo.

Venison tartar on sourdough toast.

Haddock smokies with fresh crusty bread.

Langoustine with homemade green garlic mayo.

Scallop carpaccio with pickled cucumbers.

Chilled Gazpacho.

Mains:

Grilled lobster with garlic butter, new potatoes, hollandaise and garden salad.

Beef wellington with baby carrots, mash and tender stem broccoli.

Pulled pork milk buns with celeriac and apple slaw, pickles, chilli mayo and French fries.

Sage, rosemary and lemon crusted rack of lamb, roast potatoes, leeks in cheese sauce, honey carrots and spring greens.

Leek and lemon risotto with pan fried seabass.

Butter masala chicken, palak paneer, smoked aubergine with yoghurt and pomegranates, paratha.

Beef randang with smashed cucumber salad and crispy rice.

Venison and pickled walnut casserole with mashed potatoes and seasonal greens.

Slow roasted pork belly in chinses spices, egg fried rice, chargrilled Hispi cabbage.

Desserts:

    Saffron & cinnamon poached pears with dark chocolate sauce.

Rhubarb and baked custard.

Tiramisu.

Rose-soaked apricots with whipped yoghurt, and pistachios.

  Crème caramel.

Summer Pavlova.

Dark chocolate and almond torte with raspberries and cream.

Chocolate mousse with olive oil and sea salt.

  Baked custard tart with rhubarb and orange.

Lemon tart with strawberry ice cream.