The tasting menu, our flagship gastronomic voyage.
With optional paired wine flight courtesy of our sommelier team, this eight course offering aims to broaden the perspective one may have of food – without being too serious in good company.
TASTING MENU
AVAILABLE TUESDAY – FRIDAY, 12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snacks
AMUSE BOUCHE
served with Art School bread and dulse & Cheshire cultured butter
–
‘Soufflé Suissesse’
Twice baked cheese soufflé with Gruyere & Mrs Kirkham’s Lancashire in a rich creamy Dijon sauce
–
Pan-seared Loch Fyne King scallop served in the half shell,
Jerusalem artichoke purée & crisp, apple & raisin dressing and Café de Paris butter
–
Fillet of venison with crepinette, soubise, Pomme Anna & Parisienne vegetables with sauce Picante
–
A celebration of Hebridean hogget to include: confit shoulder, pan-roast loin, hay-roast rump, pearl barley and natural jus
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey and homemade pear & red onion chutney
(Supplement £19.50 for 5)
–
Pre Dessert
–
(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
Optional Coffee and petit fours (£9 per person supplement)
£ 135 per person
Optional Wine Flight £75 per person
PESCATARIAN TASTING MENU
AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
A glass of Charles Heidsieck champagne with Chef’s snack
–
Amuse bouche served with Art School breads,
dulse & Cheshire cultured butter
–
(V,Vg) Confit of Pink Fir Apple potato, roasted and pickled enoki,
black truffle & pine nut dressing
–
Loch Fyne King scallop served in the half shell
Jerusalem artichoke purée & crisp, apple & raisin dressing and Café de Paris butter
–
Delice of Loch Etive sea trout with sorrel sauce, compressed cucumber,
Keta caviar and lovage oil
–
Market fish of the day
–
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey & Eccles cake
(Supplement £19.50 for 5 cheeses)
–
Pre Dessert
–
(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
Optional Coffee and petit fours (£9 per person supplement)
£135 per person
Optional Wine Flight £75 per person
VEGETARIAN TASTING MENU
AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snack
AMUSE BOUCHE
served with Art School bread and Castorani olive oil and 8-year-old balsamic
–
(V,Vg) Confit of Pink Fir Apple potato, roasted and pickled enoki, black truffle & pine nut dressing
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice, crisp-fried spiced onion beignet and caramelised shallot purée
–
(V, Vg) Rack of locally-grown green and white asparagus, Jersey Royal potato, wasabi mayo, pea purée, cherry tomato and black olive gremolata
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves
–
Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade pear & red onion chutney
(Supplement £19.50 for 5 cheeses)
–
Pre Dessert
–
(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
Optional Coffee and petit fours (£9 per person supplement)
£ 135 per person
Optional Wine Flight £75 per person
VEGAN TASTING MENU
AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snack
AMUSE BOUCHE
served with Art School bread and Castorani olive oil and 8-year-old balsamic
–
(V,Vg) Confit of Pink Fir Apple potato, roasted and pickled enoki, black truffle & pine nut dressing
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice, crisp-fried spiced onion beignet and caramelised shallot purée
–
(V, Vg) Rack of locally-grown green and white asparagus, Jersey Royal potato, wasabi mayo, pea purée, cherry tomato and black olive gremolata
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves
–
Pre Dessert
–
(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
Optional Coffee and petit fours (£9 per person supplement)
£ 135 per person
Optional Wine Flight £75 per person