Our approach to food this summer. We operate a sustainable kitchen. Our plates use seasonal Scottish produce and are cooked to order.
Uncategorised
Bicicletta SpritzGBP 10.00
Campari, Sauvignon Blanc, sparkling water (low)
Strawberry SpritzGBP 11.00
Aperol, strawberry puree, Prosecco, sparkling water (low)
Peach and Basil MargaritaGBP 13.00
Tequila, Buck’s peach and basil cordial, citrus, aqua faba (vegan)
Marinated Nocellara olivesGBP 8.00
(v gf)
Artisan sourdoughGBP 6.00
salted butter, today’s giardiniera (v)
BanderillasGBP 5.00
(v gf)
Sourdough crouteGBP 6.00
confit egg yolk, truffle Pecorino (v)
Crispy polentaGBP 5.00
tomato compote, extra virgin olive oil or basil and black olive tapenade (v gf)
Torched mackerelGBP 11.00
pickled cucumber, marinated fennel, lemon oil (gf)
Venison tartareGBP 12.00
confit egg yolk, sourdough croute
Goat’s cheeseGBP 9.00
crushed peas, mint, crostini, pickled red chilli (v)
Summer mushroom tagliatelleGBP 10.00
thyme pangrattato crumb (v)
Red pepper risottoGBP 22.00
summer vegetable ratatouille, Stracchino (v gf)
BurrataGBP 19.00
nduja, red onion, tomato compote, sourdough
Pan fried bavetteGBP 26.00
polenta chips, confit tomatoes, basil puree (gf)
Confit salmonGBP 22.00
lemon ricotta, marinated zucchini, smoked almond dressing (gf)
Chicken breastGBP 21.00
smoked lardons, parmesan, herb croutons, pickled shallot, house Caesar dressing
PotatoesGBP 7.00
mustard, rocket (v gf)
Tenderstem broccoliGBP 7.00
garlic, red chilli (v gf)
Rocket and parmesan saladGBP 6.00
(v gf)
Rosemary friesGBP 6.00
(v gf)
