Lollipop of frog leg garlic puree and parsley sauce

Wild Scottish salmon, iced fennel, langoustine tea

Smoked haddock, Scottish oaks, apricot, raisins, curry foam

Compressed water melon, cucumber ketchup, chicken and lovage jelly, edible flowers, sour dough crisp and a shot of crab consomme

Foie gras parfait, apricot fluid gel, marinated apricots, dehydrated pistachios, nasturtiums and sour dough

Goats cheese mousse, beetroot carpacicco, walnuts, golden beetroot fluid gel, goats cheese snow and black olive tuile


Charcoal Sirloin Pave, potato cannelloni, mushroom ketchup. textures of onions, morel Madeira sauce, oxtail and parsley

Lamb rump, lamb faggot , belly and potato terrine , pea puree, mint emulsion, wild garlic, anchovies and salted baked heritage burnt carrots

Maple glazed pork belly, black pudding, pig cheek croquette, burnt apple emulsion, heritage carrots, celeriac puree, pork jus, dehydrated crackling and apple blossom

Zen Crispy Duck Spiced half duck steamed tender then fried to perfection served with mixed vegetables

Thai Basil Chicken Marinated chicken breast with garlic basil citrus sauce

Encrusted Tilapia Pan seared encrusted tilapia with wasabi peas


Dark chocolate and orange ganache, orange parfait and cocoa nib tuile, chocolate panna cotta

Coconut panna cotta with strawberry gel, strawberry sorbet and compressed strawberries, meringue and strawberry dust

Green tea doriyaki pancakes

Black forest roulade with caramelized almonds and homemade vanila icecream

Book Chef

Like this Menu?

Get your booking in today and start to customise your ultimate dining experience

Book Chef