The best of seasonal, sustainable Scottish seafood and dry aged beef.
We only use the very best locally sourced produce to create a beautiful mix of dry aged beef and seafood within a classic cocktail bar.
Seasonal produce from all over Scotland which is ethically sourced in a sustainable environment.
served with your choice of finish: felons & tonic granita - bloody mary gel shallot vinaigrette - aged beef crumb
Barnetts of Cellardyke artisan bread, gordal olives, guindilla chillies, garlic & rosemary
served with artisan bread
toasted brioche - chive oil - watercress
foraged wild mushrooms - Jerusalem artichoke - truffle
pickled celeriac - chargrilled apple & ginger purée - pine nut podi
ginger & lemon dipping sauce
stewed chickpeas - harissa, sun-dried tomatoes - preserved lemon mayo - black onion seed flatbread
hand selected meats and cheeses from I.J. Mellis. served with bread, Scottish honey & grapes
market price // market availability half // whole parmesan and truffle fries – rocket and samphire
market availability steamed Shetland mussels mariniere sauce served with bread comes with one side & one sauce
served with charred lemon, side salad, garlic butter & skinny fries
served with charred lemon, side salad, garlic butter & skinny fries
stir fried asian veg - broken vermicelli - spring onion purée
hand-cut chips - mushy peas - tartare sauce & dill pickle
Anster cheddar - slaw - pickles & fries
braised leeks - Shetland mussels - oyster velouté & curry oil
marinated courgette - foraged mushrooms - peas & citrus
fish - prawns & mussels in a Thai curry served with roasted cashew nuts & roti
smoked vegan gouda - slaw - pickle & fries
all of our steaks are dry-aged in our aging cabinets and served with a side and sauce per person
sweet – indulgent – rich
full flavoured – firm – light
juicy – balanced – tender
premium – lean – delicate
(serves up to 2) - fillet + sirloin = perfection
(serves up to 2) - celebratory – super premium – sophisticated
ott – deep flavoured – showstopper
SKINNY FRIES
TRUFFLE & PARMESAN FRIES
BEEF DRIPPING HAND-CUT CHIPS
FORAGED MUSHROOMS COOKED IN GARLIC BUTTER
BONE MARROW MAC & CHEESE WITH PANCETTA
ROMAINE LETTUCE SALAD, AGED SHERRY DRESSING, TOASTED NUTS
BUTTERED GREENS
AGED MEAT BBQ SAUCE
PEPPERCORN & ARDBEG WHISKY SAUCE
RED WINE JUS
BLUE CHEESE SAUCE
BÉARNAISE
GARLIC & HERB BUTTER
In association with Veuve Clicquot
Saturday & Sunday
12pm-2pm
with butter & jam
choose from; scrambled, poached or fried
on sourdough toast with garlic butter
on sourdough toast
smoked sea salt, fresh lemon
Puddledub farm sausage, potato scone, smoked back bacon, heirloom tomato, foraged mushrooms, egg, black pudding & bloody mary ketchup
Simon Howie vegan sausage, potato scone, heirloom tomato, foraged mushrooms, smashed avocado, bloody mary ketchup
glass of Veuve Clicquot
freshly squeezed orange juice
freshly baked croissants
choice of one classic brunch dish
[upgrade to a bottle of Veuve Clicquot Yellow Label, NV - £80 for two]
Veuve Clicquot yellow label, freshly squeezed orange juice
ketel one vodka, tomato juice, classic spices, celery
rutte gin, tomato juice, classic spices, celery
ketel 1 vodka, kahlua, espresso, crème de cacao
