We welcome you to our Burns Night Supper on Friday 26th January,
with a custom-curated choice of dishes for each course. Our whisky selection and pairings will be available on the night.
For more information, see our event page here
On Arrival
Whisky Collins
Whisky, sugar syrup, lemon juice, soda, Angostura bitters, orange slice
Starters
Scottish mussels and leek skirlie, deep-fried leek and garlic flowers
Black pudding and sausage scotch egg, bed of wild mushrooms and pea shoots
Vegetable Scotch broth served with a hunk o’ bread
Main Courses
Haggis served with neeps and tatties, whisky cream sauce
Sous vide herb pheasant breast, panko-breaded drumstick, crispy bacon, sweet potato fondant, cabbage leaf and apple gel with a pheasant jus
Vegetarian haggis-stuffed cabbage leaves served with neeps and tatties, whisky cream sauce
Puddings
Cranachan with homemade shortbread
Set IrnBru jelly with IrnBru foam and granita served with a battered mars bar duo
Menu subject to change