Sections and dishes below are editable in the CMS.
Served from 12pm.
Slow-braised Scottish beef in rich gravy baked in golden puff pastry, served with buttery mash, honey glazed carrots and tenderstem broccoli.
Freshly landed North Sea haddock, beer battered and served with skin-on chips, crushed peas, tartare sauce and pickled pink onions.
+ bread & butter board 6.
Traditional North-East smoked haddock and tattie chowder, served in its own bread bowl.
Scotland's signature dish. Haggis with buttery mashed tatties and roasted neeps, finished with rich whisky sauce and crispy sweet potato shards.
V*
Chargrilled bone-in chicken breast filled with haggis and topped with crispy smoked bacon, served with buttery mash, honey-roasted carrots, tenderstem broccoli and rich whisky sauce.
GF*
Roasted cauliflower steak with vegan haggis, pan-fried baby potatoes, tenderstem broccoli and rich whisky sauce.
GF*, VG
Dry-aged Aberdeen Angus beef burger, Applewood smoked cheddar, crispy bacon, lettuce, tomato and onion chutney on a brioche bun with skin-on chips.
GF*
Locally sourced Scottish salmon with pan-fried baby potatoes, roasted asparagus and smoked garlic & herb butter.
GF
Slow cooked lamb shank in rich caramelised red onion gravy with creamy mash, honey glazed carrots and tenderstem broccoli.
GF
Sides and sauces.
GF, VG
GF, V
GF, VG
GF, V
GF, VG
GF, VG
GF, VG
