Supper Bowls

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Slow roast pork belly, braised baby cos, broad beans, bacon and pickled quail egg

Haggis, pomme mousseline, neep and pancetta

House made gnocchi, pea, mint, tendrils and goat’s cheese

Spiced lamb shoulder, cracked wheat, parsley, pomegranate and feta

Shellfish raviolo, fennel, courgette and bisque

Barley risotto, sheep’s cheese, scottish mushrooms and rosemary salt

Smoked Finnan haddock, potato and leek cream, soft boiled hen’s egg, scallions.

All dietaries catered to on request.