Lunch

The Prologue

Inspired by the Seasons

Malted Sourdough

The Beginning

Ayrshire Pork Cheek

carrot mousseline – oyster sauce

or

Scottish East Coast Mackerel

cucumber – oyster – dill

or

Ravioli of Pea & Mint

broad beans – yellow pepper &

coconut

The Middle

Tweed Valley Lamb Rump

braised shoulder –salt baked
<p>beetroot – chicory – Pedro
<p>Ximenez

or

North Sea Hake

braised leeks – brown shrimps –
<p>citrus butter sauce

or

Miso Glazed Aubergine

caponata – braised fennel
<p>– pine nuts

The End

Dulcey Blond Chocolate

salted cherries – pistachio
<p>ice cream

or

Maple Roasted Pineapple

pink peppercorn – kaffir lime leaf

or

Selection of Artisan Cheeses
<p>(£10 supplement)

fig and walnut bread – quince
<p>- oat biscuits – crackers
<p>- truffle honey

The Epilogue

Petit fours (£5 supplement)

£42