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Small Plates


Fried Cauliflower on Whisky Washed Cheese Fondue (V + GF)

Asparagus with Baked Haggis Stuffing & Aaron Mustard Hollandaise (V)

Roast Vegetable, Hazelnut Chickpea Pate with Focaccia (V)

Pottage of Summer Vegetables, Herb Oil & Poached Duck Egg (V + GF)


Monkfish Scampi with Wild Garlic Aioli (GF)

Scottish Smoked Salmon Garden Salad & Hendricks Gin (GF)

Smoked Haddock & Spinach Hotpot with a Baked Egg (GF)

Prawn, Crab & Avocado Salad with Hot Smoked Paprika Aioli (GF)


Pigeon Confit & Chicken Liver Terrine Herb Butter with Bannocks

Haggis Scotch Egg, Soft Boiled Egg, Crispy Crumb & Carrot Chutney (GF)

Salt Dried Beef Carpaccio with Mustard Hollandaise & Green Herb Salad (GF)

Smoked Duck, Brambles & Sweet Carrot Salad (GF)

Side Dishes

Pomme Frites

Hand-Cut Roosters

Bread & Olive Tapenade

Dressed Salad


Seared Green Vegetables  Sweet Potato Fries

Bread, Tapenade & Hummus

Wood Fired Steak Grill

Wood Fired Grill that allows the chef to easily control the cooking temperature while it infuses the food with unique flavour of the burning wood

Hand Made Burgers served on a Brioche Bun with Fries & Salad

Steak Burger with Bacon & Cheddar

Venison Burger with Blue Cheese

Southern Fried Chicken Burger

Sweet Potato, Chilli & Halloumi Burger (V)

Prime Scotch Beef, Triple Cooked Roosters,

Seared Tomato, Mushroom & Grilled Shallot

8oz Rib-eye

8oz Sirloin

10oz Rump Steak

Choose a Sauce

Melted Blue Cheese, Green Peppercorn

or Red Wine Jus

Cote Du Boeuf (800g)

Perfect for 2 Slow Roasted Rib-eye on the Bone, carved and served with Fries, Salad and Selection of Chefs Sauces

Please Allow at least 30 Minutes for us to prepare this dish



Fish & Chips

North Sea Haddock, Triple Cooked Chips, Dressed Salad & Caper Berries (GF)

Braised Ox Cheek

Slow Cooked Beef, Oyster Mushroom, Celeriac Puree, Fondant Potato & Red Wine Jus (GF)

Roast Duck Breast

Fennel Coated Duck – Fondant Potato, Seared Shallot – Red Wine Jus (GF)

Chicken & Haggis

Roast Chicken – Creamed Potato, Haggis Sauce – Roast Vegetables

Seared Cod & Samphire

Atlantic Cod – Beurre Blanc, Pottage of Summer Vegetables

Cheese & Mushroom Fritters

Halloumi – Wild Mushroom’s with Escalivada (GF + V)

Roast lamb Rump

Roast Lamb – Grilled Aubergine, Herb Mashed Potato – Red Wine Jus

Crab & Salmon Capellini

Crab & Red Pepper Capellini – Pan Seared Salmon, Confit Tomato & Herb Oil