Join us for our Burns Night Supper on 28th January
For more information, see our event page here.

To Start

Vegetarian scotch broth served with sourdough (v)

Whiskey cured salmon with roasted beetroot and beetroot ketchup

Herb-rolled fillet carpaccio served with walnut crumb, crispy egg and walnut mayonnaise

Grannies cheddar and beer stovies topped with marmite crumb

To Follow

Haggis, neeps and tatties served with a whiskey cream

Vegetarian haggis, neeps and tatties served with whiskey cream

Pan-fried cod fillet with an oat and dill crumb, diced potato
and mussel meat leek cream with white onion
purée, crispy leeks and crispy bacon

To Finish

Trio of desserts
Cranachan served with shortbread
Deep-fried Mars bar
Scottish butter tablet