Sample Menu

Sample 3 course menu
To welcome
Ballintaggart sourdough with marmite butter
Seaweed cured sea trout tart with yoghurt and grape
Cauliflower cheese croquette with chives
Starters
Salt baked carrot with fennel, hazelnut and wild mushroom
Perthshire pork belly with cauliflower, pear and walnut
Wild sea bream tartare with soy cured egg yolk, blood orange and pearl barley
Mains
Bowhouse rib eye & tongue with salsify, gherkin, lovage and wild mushroom
Isle of Gigha halibut with broccoli, squid tortellini and kafir lime
Salt baked celeriac with almond, kale and tempura cauliflower leaves
Desserts
Clava brie with brioche and truffle honey
Bramble soufflé with miso and pistachio
Jerusalem artichoke cake with apple, white chocolate and brown butter
Sample 6 course tasting menu
Salt baked carrot with fennel, hazelnut and wild mushroom
Ayrshire veal sweetbread with cauliflower, pear and walnut
Wild sea bream tartare with soy cured egg yolk, blood orange and pearl barley
Bowhouse rib eye and tongue with salsify, gherkin, lovage and wild mushroom
Clava brie with brioche and truffle honey
Bramble soufflé with miso and pistachio