Macaroni pasta in a rich and creamy cheddar, mozzarella & gloucester cheese sauce.
Tagliatelle pasta with basil pesto and asparagus tips.
Tagliatelle pasta tossed with wild mushrooms in a rich miso sauce, finished with fresh herbs.
Beetroot and goat's cheese tortelloni in a creamy cheese sauce with fresh herbs.
Add Chicken £5.95 | Add Prawns £8.95
Slow-cooked lamb shank served with herb mash and a honey wholegrain mustard cream sauce.
A golden pastry parcel filled with wild Scottish mushrooms and chestnuts, served with a fragrant thyme jus.
Grilled chicken breast in a creamy smoked pancetta & mushroom sauce.
Hand-carved roast turkey, accompanied by skirlie stuffing and rich pan gravy.
Our roasted mains are served with roasted thyme potatoes, lemon-glazed carrots, honey-roasted parsnips, and brussel sprouts with chestnuts.
Watermelon and feta tossed in a basil dressing, finished with sunflower seeds & fresh leaves.
Crisp lettuce with garlic croutons and anchovies, tossed in a Caesar dressing and topped with parmesan.
Add Chicken £5.95 | Add Prawns £8.95
Served in a soft brioche bun with rustic chips. Layered with crisped lettuce, caramelised onions, tomatoes and chipotle mayonnaise.
Cheddar Cheese / Bacon / Avocado / Asian Slaw - £2
Crispy haddock served with peas, tartare sauce, and rustic fries.
Seabass served on a bed of Ratatouille & gnocchi.
Oven-roasted salmon fillet, topped with a delicate dill and mustard cream sauce. Served with the same festive trimmings as our roast mains.
Our steaks above are served with the same festive trimmings as our roast mains.
Fried Eggs / Grilled Pineapple.
Chimichurri / Peppercorn / Red Wine Jus / Mushroom Pancetta / Mustard Cream.
All steaks are gluten free.
A bone-in ribeye steak distinguished by its long, French-trimmed rib bone. Cut from the fore rib, it combines the tenderness of ribeye with an impressive presentation.
A thick-cut bone-in rib steak taken from the fore rib with the bone left on for the added character.
Served with a choice of two sauces. Perfect to share.
Chef's recommendation - Medium rare. Please allow at least 45 minutes for cooking.
Roasted apple and parsnip, served with artisan bread and whipped salted butter.
Potatoes topped with our homemade tomato ragù, and garlic aioli.
Giant couscous with roasted vegetables and a lemon dressing.
Pan-fried Padrón peppers finished with lemon oil and rock salt.
Chickpea and beetroot falafels served with tzatziki sauce.
Breaded mozzarella sticks served with Mexican salsa.
Saffron risotto stuffed with Scottish wild mushroom, mozzarella, and truffle aioli.
Grilled halloumi served with a fire-roasted red pepper sauce.
Chicken wings coated in a mild peri-peri rub, finished with spring onions.
Tender chicken fillets coated in a chipotle dry rub and finished with a smoky chipotle sauce.
Meatballs served in our homemade ragù with garlic aioli.
Slow-cooked chorizo cooked with shallots, peppers, red onion & red wine.
Served with fresh leaves and cranberry jam.
Scottish beef fillet carpaccio, dressed with mixed fresh herbs, shaved Parmesan and wild rocket.
Three mini burgers topped with BBQ pulled pork and our smoky baconaise.
Fresh mussels cooked with chilli, shallots, white wine, and cream.
King prawns cooked with chilli, garlic & tomatoes.
Thai-style prawns served with Moroccan hummus, grilled asparagus, and watercress.
Scallops served in a creamy sauce with sun-dried tomatoes, spinach, and paprika, finished with crispy onions.
We recommend 3 small plates per person.
VE - Vegan | V- Vegetarian | GF - Gluten Free | VGA - Vegan Option Available | GFA - Gluten Free Option Available
Our menu items may contain allergens. Please speak with our staff if you have a food allergy or intolerance.