Dinner served from 7pm & open thro’ the bells until 1am

Selection of Chef’s Canapes

Haggis Bon Bon
Haggis bon bon, creamy marquis potato, honey roasted parisenne neeps & light Dalwhinnie sauce

Inverawe Smoked Scottish Salmon & Smoked Ghia Halibut
Rose of salmon & halibut, home made blinis, whipped crab & chive mascarpone, pickled cucumber & salmon caviar

Coconut Sorbet with Chilli Pineapple Relish

Char Grilled Ayrshire Beef Fillet & Pulled Ox Cheek
with roast cherry tomatoes, caramelised shallots, truffled celeriac puree & rich vintage port wine jus

Pan Seared Invernesshire Venison Loin & Smoked Venison Shoulder Ragout
with honey roast carrot puree, parsnip rosti, juniper berry, thyme & redcurrant jus

Pan Roast Barbary Duck Breast & Pancake Rolls
Pink seared duck breast, crispy hoi sin vegetable pancake roll, mango, pomegranate & chilli salad, sticky rice cake

Seared Shetland Salmon Delice, Cameo of Plaice & Whole Langoustine
Pan seared salmon, plaice fillet stuffed with shelled crab & prawn, fennel confit, lobster & brandy bisque sauce

Chef Gary Ward’s Grand Dessert
Home made dark chocolate glitter ball filled with white chocolate mousse, glavya jelly & fresh raspberries served with pistachio ice cream

Selection of Scottish Cheese
Trio of Scottish cheese selection,home made oatcakes, quince jelly, celery & grapes

Home made white chocolate fudge & Mitchells chocolate wafers

Complimentary glass of your choice~
Chilled Perrier Jouet champagne or Mitchells Neerday malt selection to toast the midnight bells


advance confirmed reservations only

(we are open Thro the bells and will close at 01:00 am. We respectfully suggest you pre arrange transport home as taxis will be difficult to obtain at that time of the night)

All Valentines bookings will require a £10 per person deposit to consider the booking confirmed. Deposits are non refundable or transferable Reservations can only be booked by telephone or calling in to the restaurant. We do not have an online reservation system.