Kimchi risotto, slow cooked egg, sesame oil & cheddar
Tomato gazpacho, melon, datterino tomatoes, olives, ricotta & ciabatta
Soy & treacle cured Loch Fyne salmon, ginger, pickled beetroot & nori mayonnaise
Raw Orkney scallops, toasted seaweed emulsion, limes, kohlrabi & soy vinaigrette
Ballotine of foie gras, spice salt, orange, pistachio & honey millefeuille
Marinated Iberico pork, mooli & pickled mushroom
Parmesan gnocchi, morels, artichoke purée,
young broccoli leaf & lemon grass
Pan-fried red mullet, shellfish raviolo, aioli & spinach
Baked hake, Beaufort crust, spicy cabbage & baby squid
Bouillabaisse “lobster tail, scallop, lemon sole”, rouille & crispy bread (supplement £8)
Rump of lamb, glazed breast, Bolognese, goat cheese & jus gras
Fillet of Scotch beef, ox cheek ragù, onion purée, foie gras & red wine jus
Pavlova, exotic fruit salsa & coconut cream
Caramelised apple tatin & rosemary ice cream
Pear soufflé, warm salt caramel fudge & cinnamon ice cream
Valrhona chocolate 'cigar', tonka, coffee, Bourbon sponge & hazelnut ice cream
Macerated strawberries, black olives meringue & basil sorbet
Selection of seasonal cheeses by Maître affineur ‘Buchanans’
(£12 supplement or £18 as an extra course)
Three courses at £82
Head Chef Joo Won
This is a sample menu only.
Available for Lunch Monday to Friday only from 12 pm until 2.30 pm as well as for Dinner Monday to Wednesday 5.30 pm until 10 pm, Thursday to Saturday 5.30 pm until 10.30 pm.
Available to groups of up to 7 people only.
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu.
*Please note that all game dishes may contain gunshot.
Our artisan cheeses are made with unpasteurized milk.