Our menus are eclectic. We source our ingredients locally – from farmers and merchants across Scotland – and complement them with the finest imported cheeses, meats and produce to create dishes that are both contemporary and traditional.
Choice cuts of Aberdeen Angus are married with locally-sourced Portobello mushrooms or vine-ripened tomatoes; tarragon-scented lamb is balanced by dumplings scented by dumplings laced with Isle of Mull cheddar; and cannelloni al dente is stuffed with a delicate mouse of hot smoked salmon.
Our dishes combine the flavours of Scotland’s natural larder with the earth and robust textures of these Isles and their waters.
The perfect dish requires the perfect wine. Our list is sourced from small, independent vineyards and wineries from around the world.
The list is a labour of love. Each wine is selected by ourselves to balance the aromas, flavours and textures of our dishes. The clean and elegant Picpoul is ideal for spicier dishes whilst the Galician Albariño offsets the richness of our seafood. For grilled meats, the Argentinian Malbec is a match made in heaven.