This week’s
Specials

Chicken thighs marinated in a choice of three sauces: hot honey & Sicilian lemon, house hot sauce or BBQ.

Hand-dived, Scottish Isle of Mull scallops, cognac & Dijon cream, 24 DOP aged Parmesan gratin, finished with fresh tarragon and a touch of cayenne pepper.

Scottish clams in a white wine, garlic and parsley sauce. Finished with EVOO.

Pan-fried sea bass in an anchovy & caper butter reduction, served with crispy samphire, tender stem broccoli & sautéed potatoes.

Slow-cooked Aberdeen Angus fillet of beef curry with fresh garden-grown coriander, served with rice and chips.

Moist sponge, lovingly soaked in a trio of sweet creams, topped with a layer of dolce de leche caramel.

Warm dark chocolate lava fondant. A dessert of pure decadence, served with our own vanilla ice cream and freshly whipped Chantilly cream.

Vodka · Blood Orange Sanpellegrino · Fresh Strawberry · Fresh Lime · Elderflower Cordial: A smooth vodka base meets sparkling blood orange, fresh strawberry and zesty lime, complemented by delicate elderflower cordial for a refreshing, floral finish with a vibrant citrus character.

Hop Gin · Pineapple Juice · Fresh Lime · Fresh Mint · Ginger Ale: Citrusy hop gin meets sweet tropical pineapple and cooling mint, lifted with a squeeze of fresh lime and finished with gently spiced ginger ale for a light, zesty and refreshing long serve.

Blood Orange Sanpellegrino · Fresh Basil · Fresh Lime · Ginger · Soda: Sparkling blood orange with fragrant basil and zesty lime, topped with ginger ale for a lively, gently spiced finish..