Large Plates  Or To Share

Tikka massala coley, lemon yoghurt, coriander oil, pine nut granola – 13 gf

Spring chicken schnitzel, lemon, capers, celeriac & apple remoulade – 14

Beer battered fish & koffmann fries, tartar, crushed peas – 17.5

Spring lamb gigot, charred hispi cabbage, braised onion, garlic – 18 

*served pink gf

16oz dry aged pork tomahawk, cider reduction, apple butter, crispy tarragon – 25 *20 min cook time gf

Green pesto and lemon pappardelle – 11 v

6oz Aberdeen Angus beef burger, brioche, tomato, lolla lettuce, red onion, chutney – 17

*add mull cheddar – 1.5

6oz Bavette steak, koffmann fries, green peppercorn sauce – 18 

*cooked to your liking

Raddichio, chicory, caesar, parmesan, 

croutes – 8 v

Whole grey sole – prawn, anchovy, caper beurre noisette – 15.5 gf

Sides

Roasted carrots – tarragon, crispy garlic – 3.5 v

Koffmann fries – truffle salt, aged parmesan – 4

Seasonal vegetables – garlic & chilli – 4.5 v

Pudding

Sticky date & ginger pudding – salted caramel, vanilla bean ice cream – 8.5 

Rhubarb & elderflower créme brûlée – thyme shortbread – 9 

Burnt Basque cheesecake – candy floss, macerated berries – 8.5

Tiramisu – forth roasters & rogue bros espresso – 8.5

Scottish artisan cheese selection – chutney, Arran oaties – 11.5

All of these dishes are made fresh so we can adapt to most of these to gluten and dairy free please ask your server for further information. 

Please note that all tables will be subject to a 12% service charge.
If you have any allergies please let your server know.