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Menu Suggestions 2017



Smoked salmon terrine, smoked salmon parfait, cucumber dill & smoked salmon salad, pickled shallots
Tian of beetroot layered with goat’s cheese mousse, pear compote, walnuts, celery oil
Caprese salad tart (tomato, basil & mozzarella) with basil puree & balsamic jelly
Roasted butternut squash soup, toasted pumpkin seed & parmesan
Eyemouth crab salad, avocado puree, red pepper salsa & focaccia croutes
Roulade of smoked ham hock, soft poached quail eggs, crispy potatoes & tomato relish


Roast sirloin, braised shallots, slow cooked beef shin with horseradish crust, mash
potatoes and roasted onion jus
Poached & grilled maize fed chicken, confit leg bonbon, tarragon pearl barley risotto, tender stem broccoli and light garlic sauce
Pave of salmon, new potato & cauliflower salad and chive butter sauce
Slow cooked pork belly & braised pig cheek, with colcannon, apples & anise jus
Roast Border Lamb loin, braised shoulder, potato fondant, broad beans, carrots, confit tomatoes and rosemary jus
Stuffed Roma tomatoes, with oregano couscous & feta, tomato fondue, parmesan, charred baby vegetables


Vanilla panna cotta with textures of strawberry
Banana cheesecake, toffee puree, ginger crumbs, banana sorbet
Dark chocolate tart, passion fruit sponge, passion fruit cream, honeycomb
Pineapple mousse and carpaccio, coconut jelly & pina colada
Bespoke Menus available on request.
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