Menu

All our food is freshly cooked, influenced by Head Chef Edward's travels across the world during his career, combined with our core values of using local, seasonal ingredients where possible.

 

Our menu has a combination  of traditional favourites such as steak pie,  Balgedie smokie #2, sticky toffee pudding and more creative,  complex dishes which change on a regular basis.  Confit Duck started life on the Specials Board but proved so popular it has made it on the main menu, Lamb Penne Ragu and Coconut Rice Pudding. 

 

We have a few dishes that are suitable for vegans - Beetroot Hummus and Cajun Corn Ribs and Mushroom Panisse, but please note that our kitchen is small and we are not a dedicated vegan restaurant, if you are vegan please be aware of the options before booking,  to avoid disappointment on arrival.

 

Often we can made amendments to dishes for gluten free customers. Please let us know of any allergens at time of booking so we can keep you safe. 

 

Our Specials Board is changed on a weekly, if not daily basis. Recently we have had Gooseberry Panna cotta and Blackcurrant Cheesecake - all made with fruit from local gardens.

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Many of our dishes are available on smaller plates which suit those with a smaller appetite - our younger guests can choose homemade chicken goujons, macaroni cheese, burger or haddock bites.