We can cater for a variety of dietary requirements - please enquire when booking your table.
4-course set lunch: Choose one dish each from each section.
Nocellara del Belice olives
Preserved lemon & ricotta gougeres
Chicken liver mousse, peach jam
Pig skin, XO sauce
Reuben flatbread with housemade salt beef
Pappardelle, chicken liver, chestnut mushrooms
Heirloom tomatoes, fennel emulsion, olive tuile
Scottish mussels, daikon, lardo, brandade
Burr polenta, fried egg, heirloom tomatoes
Lamb braise, violet aubergine, edamame beans, parsley oil
Grapefruit sorbet, sunflower seeds
Peach sorbet, white chocolate crumb
Innes Log, toasted sourdough, apple chutney (£1.5 supplement)
Dishes are subject to availability and may be subject to change.