This week’s
Specials

Soy glazed scallops, shiitake mushrooms, baby corn and a sweetcorn fritter, toasted cashew nuts, all in a silky satay-style sauce

Puglian Burrata with a velvety strawberry mousse, fresh strawberries,and candied lemon

Grilled tuna steak, dill buttered Jersey Royal potatoes, crisp green beans, and a Ligurian style sauce with tomatoes, capers, anchovies, and extra virgin olive oil

Chicken breast topped with a pancetta and maple crumb, alongside a chicken roulade, with MacSween haggis and a fondant potato, finished with a honey, mustard, and tarragon cream sauce.

Fresh, homemade, mascarpone and spinach tortelloni, in a sage butter sauce, finished with a crisp Parmigiano Reggiano crumb.

Warm baked yoghurt served with a lemon and lavender shortbread biscuit.

Banana and date sticky toffee pudding served with our own vanilla ice cream.

A vibrant Italian-inspired cocktail blending Portofino Gin with Aperol and sparkling San Pellegrino Aranciata. Bright citrus, delicate botanicals and a smooth bittersweet finish make it effortlessly refreshing.

A silky vodka sour layered with delicate elderflower, fresh lemon and subtle vanilla, creating a smooth, refreshing cocktail with a velvety finish.

A refreshing blend of tropical passion fruit, fresh lime, sweet orange and aromatic basil, finished with sparkling San Pellegrino Aranciata for a crisp, vibrant finish.