This week’s
Specials

Pan-seared scallops served with a sweetcorn purée, chorizo crumb and crispy leeks, finished with fresh micro herbs.

Pressed, Scottish, fillet of beef and fennel terrine served with an apple and celeriac purée with crispy shallots, severed with a red wine jus.

Pan-seared stone bass with smoked paprika cauliflower, charred baby corn and a dill and saffron cream sauce.

Roasted supreme of chicken with Brussels sprouts, pancetta and onion, roasted baby potatoes, served with a thyme jus.

Spaghetti tossed in a creamy Pecorino Tuscano and toasted black pepper sauce, topped with chargrilled strips of Aberdeen Angus fillet beef and finished with shavings of Pecorino Romano.

Apricot crème brûlée with a delicate caramelised crust, served with our own vanilla ice cream.

Choux pastry filled with a raspberry cream, served with a choice of crème anglaise or our own raspberry ripple ice cream.

Crisp gin, blood orange Sanpellegrino and fresh lemon, finished with rosemary and bitters for a bright, refreshing Italian twist.

Ripe mango and smooth CÎROC Vodka meets bittersweet Aperol and fresh lime, finished with silky foam and a bright, zesty, lingering citrus finish.

Blood orange Sanpellegrino meets juicy watermelon and fresh lime, finished with crisp cucumber for a vibrant, refreshing twist.