Hand dived Scallop, Shetland mussels, smoked chicken wing, Jerusalem artichoke

Baby carrot, beetroot, leek and crisp kale, goats curd, carrot dressing. 

Winter vegetable salad

The elements change according to the season this version has an emulsion of leek tops, madeira pickled Hen Of The Woods, crisp shallots and cured yolk but at the moment we are using a deep flavoured black garlic emulsion

Chopped Red Deer

bare bones 68% Dominican Chocolate Crémeux

Sea buckthorn

Loch Melfort Sea trout

scallops

Heritage beetroot carpaccio, apple, bitter leaves, horseradish ice cream

Oxtail beignet, wild garlic, shallot, hen of the woods

Cherry blossom cured sea trout, oyster emulsion, blood orange, roe dressing

Negroni 

Red deer, spruce, yolk, smoked crumb

St brides Chicken, Jerusalem artichoke, potato roulade, truffle

Hand dived scallop cooked over the coals, Jerusalem artichoke & Wiltshire truffle

Hebridean herring, cucumber, nasturtium, horseradish creme fraiche

Apple & ginger beer sorbet, crème fraîche mousse, calvados poached apple & lime zest

Bare Bones Boulevardier

Maple cured Hand dived scallop, kelp, cucumber, apple, whisky sour ice

Egg yolk ravioli, celeriac, bonnet goats cheese, roast onion broth

Mackerel with horseradish ice cream, buttermilk & dashi dressing, dill oil

Gigha Halibut, foraged sea kale & orache, white onion, smoked dashi butter

Aged Hereford, smoked eel & potato

Scallops with Jerusalem artichokes, girolles, hazelnut & ramson caper burnt butter

Borders lamb

Crème fraîche mousse, fife strawberries, rose Vinegar

Whipped tunworth, pickled plum, gooseberry & walnut

The Gannet