Orkney Scallop, Brown Butter
Hand-dived scallop, cauliflower velouté, toasted hazelnut, chervil.
- GF
À la carte
The current menu
Written each morning after the deliveries land. Dishes change often — this is where we are today.
Starters
To begin — served with our cultured butter and sourdough
Heritage Beetroot & Curd
Salt-baked beets, whipped goat's curd, wild honey, pickled walnut.
- V
- GF
Cured Shetland Mackerel
Green apple, horseradish snow, dill oil, rye crisp.
Isle of Mull Cheese Soufflé
Twice-baked, aged cheddar cream, chive.
- V
Mains
From the coast and the glen — all served with seasonal greens
Butter-Poached Halibut
Mussel and saffron broth, sea herbs, confit fennel.
- GF
Dry-Aged Highland Venison
Blackberry and juniper reduction, smoked parsnip, salt-baked celeriac.
Native Lobster Gnocchi
Hand-rolled gnocchi, lobster bisque, tarragon, lemon oil.
Roast Celeriac Wellington
Wild mushroom duxelles, madeira jus, truffled potato purée.
- VG
Aged Beef Fillet, Café de Paris
45-day dry-aged fillet, bone marrow crumb, triple-cooked chips.
Desserts
Sweet finishes — ask for the dessert wine pairing
Dark Chocolate Sphere
Salted caramel centre, vanilla bean gelato, gold leaf.
- GF
Poached Pear, Elderflower
Almond frangipane, crème fraîche sorbet, toasted oats.
- V
Scottish Cheese Board
Five artisan cheeses, oatcakes, quince, black grape.
- V
Drinks
A cellar of 240 bins and a bar built on Scottish botanicals
Lumière Martini
Local gin, dry vermouth, sea buckthorn, olive.
Smoked Rosemary Old Fashioned
Speyside single malt, demerara, orange bitters.
Champagne, Grand Cru Brut
Blanc de blancs, chalk and citrus. By glass or bottle.
Sommelier's Flight
Three 75ml pours chosen to follow your menu.
V — vegetarian · VG — vegan · GF — gluten free. Please tell us about allergies when you book; almost everything can be adapted with notice. A discretionary 10% service charge is added to tables of six or more.