Burns Supper

The Prologue

Inspired by the Seasons

Malted Sourdough

The Beginning

Shetland Brown Crab ruby grapefruit – breakfast radish – nashi pear – herbs from the cabinet 

Tweed Valley Beef Short Rib
braised kohl rabi – onion – watercress – beef dashi

The Middle

North Sea Cod Loin
butter-poached cockles – white asparagus – courgette – cod dumpling – buttermilk & miso

Highland Roe Deer
jerusalem artichoke – cep mushroom – elderberry – kale – sauce grand veneur 

The End

Mango
alphonso mango – passionfruit – cumin

Applecaramel delice – granny smith ice cream – tahitan vanilla – pedro ximenez 

Cheese (£15 supplement)

selection of artisancheeses – fig and walnut bread – quince – biscuits – truffle honey

The Epilogue

Petit fours

£85

Wine Pairing £60