Restaurant at The Canny Man's

Roast potatoes, fresh vegetables, Yorkshire pudding and gravy

Roast potatoes, fresh vegetables, Yorkshire pudding, cider and mustard sauce

Parmesan crisp

Served with crushed potatoes, peas and tartare sauce

Served with creamy mash and vegetables

Served with rice and naan bread

Served with parmesan crisp

Bacon, sausage, black pudding, haggis, tattie scone, free range egg, beans, mushroom, tomato

Sausage, haggis, mushroom, tomato, tattie scone free range egg, beans

Poached eggs, ham, hollandaise on toasted muffin

Poached eggs, smoked salmon, hollandaise on toasted muffin

Poached eggs, spinach, hollandaise on toasted muffin

Served in a chilled glass with a fresh strawberry

As featured in Rick Stein’s TV show “Food Heroes”

Served fresh dail y with bread basket and butter

Spanish guindillas peppers, marinated olives, manche go cheese, Ser rano ham,tomato bread and sundried tomatoes

Ser rano ham ser ved with fresh melon

Tiger prawns with cocktail sauce laid on lettuce with an avocado and pineapple salad

Pate served with toast, gar nished with gherkins and tomato

Tomato, Extra Virgin Olive Oil and balsamic vine gar

Served with diced onions, chopped e g g, capers, horseradish and soda bread

Served on a bed of ice with Captain Duncan’s piquant sauce

Large prawns in a Marie Rose sauce, ser ved on a bed of lettuce

Steamed in a creamy white wine sauce with garlic, shallots and parsle y, ser ved with a bread basket

1/2 dozen ser ved on a bed of ice with lemon and mayonnaise

Tiger prawns, smoked and poached salmon, prawn Marie Rose, caviar, anchovies, rollmop her ring and bread basket

Thermador sauce (24 hours notice required)

Garnished with prawns and cocktail sauce

With our own cheesy potato salad and onion rings

Chicken and potato salad garnished with cucumber

Home cooked ham with mustard relish and croutons

Rare, served with horseradish sauce and potato salad

Curried egg garnished with prawns and tiger prawns

Prawns with cocktail sauce garnished with caviar

Prawns, smoked salmon, mussels and citrus mayonnaise

Ham and chicken topped with cheesy potato salad

Chicken with creamed mushrooms and sweet cor n

Finely grated cheese and coleslaw, chopped onion and pickle

Prawns garnished with citrus mayonnaise laid on avocado

Camembert with avocado, pineapple and chives

Chicken and pineapple with a cur r y mayonnaise

Creamy smoked haddock with egg slices and croutons

Poached salmon garnished with cucumber and citrus mayonnaise

Rare fillet of beef and home cooked ham served with a tasty potato salad

Smoked haddock and tuna gar nished with prawns and caviar

Smoked salmon, poached salmon with dill dressing and capers

Prawns in a rich curry mayonnaise

Home cooked ham, cheese and coleslaw

Chicken, rare fillet of beef and home cooked ham

Smoked salmon, poached salmon and prawns with cocktail mayonnaise | You donate £1 to Olivia Giles’ ‘One Smile’ charity every time you choose me. Last year you helped raise £1000 to help supply prosthetic limbs in her African clinics.

Smoked salmon garnished with tiger prawns and cocktail sauce

Tender fillet of beef and tiger prawn with our own sauces

Asparagus tips with chicken wrapped in mayonnaise sauce

Prawns ser ved with poached salmon and mayonaise

Majorcan delicacy includes Serrano ham and other delights

With butter or sour cream and chives

Luca’s vanilla ice cream, chocolate sauce and banana laced with Crème de Bananes

Luca’s vanilla ice cream, almond topping and Amaretto liqueur

Fresh strawberries, Luca’s vanilla ice cream with vodka

Luca’s vanilla ice cream and cher ries laced with Cher r y Heering

Luca’s vanilla ice cream and biscuit laced with Morrison liqueur

Sweet wine appellation in Bordeaux made from g rapes af fected by ‘noble rot’

Full list available on request

Freshly ground coffee served with biscuits and cream, top ups complimentary

A shot of the finest roast coffee

Espresso diluted with hot water

Espresso cof fee with frothy steamed milk

Espresso coffee with steamed milk

Selection of fine teas. English Breakfast, Earl Gre y, Dar jeeling, Pepper mint and Green ser ved with a biscuit

‘I was sitting in a small tapas bar in Haro, La Rioja and I asked the waiter for a glass of Rioja. He returned with a glass deeply coloured wine. I was astounded at the smooth and full fragrance. I did not think it was Rioja! He assured me I was wrong and produced this bottle. The following morning he took me the short walk to the source, the bodegas of R. Lopez de Hired. J.W.Kerr 1994

Considered ‘The Edinburgh malt’ the distillery liers only 15 miles from where we are now. Grassy, fresh and fruity in typical lowland style.

This amontillado sherry cask finish gives the malt a bit more weight and depth over the 12yo.

Unlike most Scotch whiskies this lowland malt from the Glasgow area is triple distilled which gives it a softer smoother finish. Matured in bourbon casks this dram has notes of vanilla and fruit.

Demand is continually growing for The Balvenie due to its increasing quality. A firm favourite here at The Cannies. Second maturation in sherry casks results in a rich and flavoursome dram.

This Speyside powerhouse needs no introduction. Sweet barely sugar and toffee come to the fore making this dram really approachable.

The smallest distillery in Speyside with a total workforce of...2 but it is not to be underestimated. A great whisky that defies its young age of 10yo the sherry cask finish creates depth to the finish alongside sweet spices and fudge.

This toasty and coffee rich dram is one of my all time favourites. It is just so smooth and velvety! Created by Richard Patterson, perhaps the most famous master blender in the world! Enjoy...

My ‘go to’ distillery of the moment favoured for their heavily sherried whiskies. Rich sherry flavours of raisins, marmalade and sultanas makes this a delicious dram.

A big staff favourite here. Glemorangie that has spent the final part of its life being matured in sherry casks. A long finish of juicy fruit and sweetness.

A young and more gentle Islay malt that gives a great introduction to peaty whiskies. Malty sweetness, light smoke and saltiness.

An excellent dram from Islay’s newest distillery. It is not cheap but it is worth it! Sherried fruits lead onto to a peaty and nicely salty finish. Very moreish.

A true classic and World Whisky of the Year in 2008 when it was released. Big smoke, seas salted caramel and bonfire smoke.

The now silent Rosebank was a Lowland distillery near Falkirk and, as such, practised triple distillation with one wash still and a pair of spirit stills. The Rosebank whisky distillery was founded in 1840 by James Rankine who converted the maltings from Camelon distillery, which stood on the site prior. The distillery was named for the flowers which grew on the canal’s banks. His son, R W Rankine took over and completely rebuilt the buildings in 1864. Blenders favoured the Scotch whisky produced at Rosebank and demand was so high that, during the 1890s, sales were on allocation and, whilst the customers waited, warehouse rent was charged. The Pattison Crisis, at the turn of the nineteenth century, hit the distillery hard and it was left reeling. In 1914, Scottish Malt Distillers acquired Rosebank, latterly becoming part of Diageo. Closing for the First World War, Rosebank conversely remained in operation during the Second. It is still possible to find official bottlings of single malt whisky from the distillery and there have been a handful of independent releases as well. An increasingly hard to find bottling, as it was discontinued a while back, from the closed and now redeveloped Rosebank distillery. A victim of the early 1990s downturn in the whisky market and producer of some beautiful whiskies. Tasting Notes: Cereal notes abound with hints of juicy barley sweetness. Crisp wood smoke cutting the cold air with herbal freshness. Winter spice, cut limes, mandarins and potpourri. Palate: Tangerines, sugared peels, winter spice, Parfait Armour, Cointreau with notes of tannic oak. Finish: Long and punchy with good smoke and spicy fruit.

The stills of Glen Mhor fell silent in 1983, along with those of the neighbouring distillery Glen Albyn. Glen Mhor sits more or less atop the Caledonian Canal, the 62 mile man-made waterway which cuts a course from Inverness to Corpach. The whisky distillery was Scotland’s first to install a Saladin Box, a malting device which proved thoroughly economical for quite some time. Founded in 1892, by John Birnie and James Mackinlay, Glen Mhor draws its waters from the tourist Mecca of Loch Ness. The renowned Scottish author, Neil Gunn, was, for many years, an exciseman and he spent some time in the highlands and was posted almost permanently at Glen Mhor. There he learnt to love single malt whiskies, in a period when they were pretty much inaccessible for anyone who lived further from the distillery than on its very doorstep. Gunn recalled the first sip of a good dram: "at such a moment the basest man would bless his enemy". The single malt whiskies of the Glen Mhor distillery are quite rare today; there have been but a couple of house bottlings and a handful of independent releases over the years. This rare bottling this was distilled in February 1982 (a year before Glen Mhor closed) and aged in a refill Sherry hogshead for 24 years, until November 2006. It was then bottled for Oddbins as part of the Against The Grain range with an outturn of 190s bottles.

The Glen Albyn distillery was demolished in 1988 having distilled its last dram five years prior. Designed by Thomas Telford and James Watt, the canal links the Atlantic with the North Sea, cutting a course through Loch Ness, from whose infamous depths the distillery draws its waters. It was founded by the Provost of Inverness James Sutherland in 1846 and its fortunes did not begin well. Glen Albyn was closed for some time, having been put up for sale in 1855. There were no buyers and the buildings were used for milling flour. It was not until 1884 that the distillery was rebuilt, this time with a rail link to the Highland Railway Company main line. Between 1917 and 1919 the buildings were used by the US Navy as a mine factory. Glen Albyn was one of the first distilleries to make use of the innovative French malting systems, the Saladin box, as did the neighbouring Glen Mhor distillery. The Glen Albyn distillery was purchased by Distillers Company Limited in 1980 and the Box maltings were scrapped and malted barley was bought centrally. Despite being silent for over twenty years, the site still stands. However, it now plays host to a shopping centre. Single malt whiskies from Glen Albyn are rather rare and they are to be found in the form of independent bottlings. A rare 1980s bottle of 21yo single malt from the very rarely-seen Glen Albyn distillery.

no statement CS%

no statement CS%

12yo 40%

no statement 40%

14yo 40%

16yo 45%

10yo 46% | ‘The Ardbeg 10 is extremely peaty, smoky and complex. This whisky is non-chill filtered and comes in at 46%abv. A powerful Islay malt.’ MK

no statement 51.2%

no statement 57.1%

no statement 46%

5yo 46%

no statement 46%

no statement 49%

no statement 49.9%

8yo 50.8%

no statement CS | Arran distillery is located in Lochranza, Scotland, the only distillery on the Isle of Arran. The Smugglers series trilogy continues with the release of the much anticipated Vol.3 - The Exciseman. ‘The Exciseman’ pays tribute to the exuberant character of those striving to outwit the Government’s representatives in the pursuit of the production of the famed Arran Waters. The Madeira casks used in this final volume, are similar to the ones utilised by Arran’s illicit distillers, who often stored and transported locally produced whisky in old Madeira casks brought over from the continent by their smuggling counterparts. The Quarter Casks are a nod to the type of small casks which would have been the easiest to transport.

no statement 43%

no statement 43%

10yo/1989 60.8%

10yo 43%

15yo/1981 61.9%

10yo 59%

12yo 40%

14yo 43%

15yo 50.4%

16yo 47%

16yo 43%

10yo 43%

10yo 43%

15yo 40%

14yo 43%

18yo 43%

12yo 40% | ‘Not the most intense Islay malt in terms of peatiness. One of the last to produce its own floor malted barley turned by hand. The 12yo gives you gentle peat smoke with a long and mellow finish.’ MK

15yo 43%

no statement 57% | ‘Distilled using the most heavily peated barely available to man. Huge peat flavours but also complex and delicate.’ MK

no statement 50%

12yo 40%

12yo 43% | ‘Lighter than some other Islay malts. Spicy with vanilla hints.’ MK

13yo 43%

12yo 40%

no statement 40%

12yo 40%

12yo 40%

16yo/1997 46%

16yo 43%

12yo 40% | ‘One of my personal favourites. The 10yo has a lovely mix of sherry notes with chocolate and orange flavours. I have had the pleasure of meeting the man who makes the vattings and blendings for the Dalmore, Mr Richard Patterson. One of the most charismatic men in the industry.’ MK

15yo 40%

18yo 43%

no statement 46.5%

no statement 40%

no statement 43%

13yo 46%

12yo 40%

8yo 40%

15yo 43%

5yo 43%

8yo 43%

17yo 46%

21yo 40% | The Glen Albyn distillery was demolished in 1988 having distilled its last dram five years prior. Designed by Thomas Telford and James Watt, the canal links the Atlantic with the North Sea, cutting a course through Loch Ness, from whose infamous depths the distillery draws its waters. It was founded by the Provost of Inverness James Sutherland in 1846 and its fortunes did not begin well. Glen Albyn was closed for some time, having been put up for sale in 1855. There were no buyers and the buildings were used for milling flour. It was not until 1884 that the distillery was rebuilt, this time with a rail link to the Highland Railway Company main line. Between 1917 and 1919 the buildings were used by the US Navy as a mine factory. Glen Albyn was one of the first distilleries to make use of the innovative French malting systems, the Saladin box, as did the neighbouring Glen Mhor distillery. The Glen Albyn distillery was purchased by Distillers Company Limited in 1980 and the Box maltings were scrapped and malted barley was bought centrally. Despite being silent for over twenty years, the site still stands. However, it now plays host to a shopping centre. Single malt whiskies from Glen Albyn are rather rare and they are to be found in the form of independent bottlings. A rare 1980s bottle of 21yo single malt from the very rarely-seen Glen Albyn distillery.

15yo 46%

17yo/1995 43%

8yo 40%

1975 40%

no statement 46%

12yo 40%

15yo 40%

18yo 40%

21yo 40%

12yo 40%

10yo 40% | ‘Glenfarclas belongs to a private family owned company somewhat a rarity in the Speyside region these days. A complex malt that is crisp and dry with sweet sherry notes.’ MK

15yo 40%

no statement 60%

8yo 40%

12yo 43%

10yo 40%

12yo 40%

15yo 40%

no statement 43%

12yo 43% | ‘The label calls this Edinburgh’s malt which is located roughly 15 miles from where we are. The 12yo is sweet and fruity. All in all a well balanced malt. Why not pay the distillery a visit?’ MK

1977 40%

21yo/1980 43%

24yo 1982 46% | The stills of Glen Mhor fell silent in 1983, along with those of the neighbouring distillery Glen Albyn. Glen Mhor sits more or less atop the Caledonian Canal, the 62 mile man-made waterway which cuts a course from Inverness to Corpach. The whisky distillery was Scotland’s first to install a Saladin Box, a malting device which proved thoroughly economical for quite some time. Founded in 1892, by John Birnie and James Mackinlay, Glen Mhor draws its waters from the tourist Mecca of Loch Ness. The renowned Scottish author, Neil Gunn, was, for many years, an exciseman and he spent some time in the highlands and was posted almost permanently at Glen Mhor. There he learnt to love single malt whiskies, in a period when they were pretty much inaccessible for anyone who lived further from the distillery than on its very doorstep. Gunn recalled the first sip of a good dram: "at such a moment the basest man would bless his enemy". The single malt whiskies of the Glen Mhor distillery are quite rare today; there have been but a couple of house bottlings and a handful of independent releases over the years. This rare bottling this was distilled in February 1982 (a year before Glen Mhor closed) and aged in a refill Sherry hogshead for 24 years, until November 2006. It was then bottled for Oddbins as part of the Against The Grain range with an outturn of 190s bottles.

10yo 40% | ‘The biggest selling malt whisky in Scotland located in Tain that has become increasing focused on wood finishes. My favourite at the moment is the Lasanta which is the perfect after dinner malt.’MK

12yo 46%

12yo 46%

no statement 46%

no statement 46%

5yo 40%

1981/15yo 62.2%

1985 43%

1979 40%

1991 43%

12yo 40%

17yo 40%

no statement 43%

12yo 40% | ‘Scotland’s most northerly distillery in Orkney. The 12 yo is a great introduction to malt whisky with a smooth and smoky sweetness to it.’ MK

8yo 40%

25yo CS

no statement 405

10yo 40%

1991 40%

(Blend) 8yo 40%

no statement 40%

15yo 43%

10yo 43%

1997/10yo 43%

no statement 43% | ‘The newest distillery built on Islay and the first to be built in over 100 hundred years! Even though this malt is young it is full of flavour. Peaty and salty but also sweet. Will be interesting to see how the distillery develops over the years to come.’ MK

16yo 43%

no statement 44%

10yo 40% | ‘Ideal for a post dinner night cap. Some say it has almost a medicinal taste with a distinct taste of seaweed and salt. An intense malt with a large following.’ MK

40%

12yo 59.4%

10yo 40%

12yo 45%

12yo 46%

12yo 46%

15yo 40%

18yo 40%

12yo 40%

12yo 40%

1976 46%

25yo 55.9%

12yo 43%

5yo 40%

12yo 40% | The northern most distillery on the mainland located on the coast in Wick. Its light and fresh taste make it ideal for a aperitif. Its location on the coast gives a salty aftertaste.’MK

no statement 46%

Smoky no statement 46%

no statement 46%

12yo 43%

21yo 43%

12yo 40%

12yo 40% | The now silent Rosebank was a Lowland distillery near Falkirk and, as such, practised triple distillation with one wash still and a pair of spirit stills.

1994/6yo 43%

18yo 43%

21yo 40%

no statement 40%

11yo 50%

12yo 43%

8yo 57.8%

no statement 57.8%

no statement 40%

1985/12yo 64.4%

15yo 46%

27yo 45%

40%

10yo 40%

Champagne, cognac, bitters, brown sugar Not only one of the oldest cocktails (originating in the mid 19th century) but also one of the most alluring. Starts bone dry and gets sweeter the more you drink…

Dry gin, campari, sweet vermouth Sophisticated and legendary but uncomplicated. A bitter sweet cocktail that has no rival.

Dry gin, dry vermouth During prohibition gin became the spirit of choice due to its availability which led to the rise of the dry martini. Remains to this day one of the most famous cocktails in the world.

Prosecco, aperol, soda The original aperitivo and summertime drink. Use campari instead of aperol for a less sweet cocktail

Dry gin, green chartreuse, maraschino liqueur, lime juice There is a reason this is a classic and one of the drinks that converts people to Green Chartreuse. One of the few libations in the cocktail world that is traditionally made with equal measures.

White rum, lime juice, sugar syrup Crisp, light and exceptionally refreshing.

White rum, lime juice, sugar syrup, mint leaves, soda Its origins can be traced all the way back to the 16th century when it was consumed for its perceived medicinal qualities.

Tequila blanco, cointreau, lime juice Another member of the sour family - if you like yours sweeter we can add some sugar syrup.

Dry gin, lime juice, sugar syrup, mint Lovely summer drinking -if you like a mojito and you like gin then you are sure to love a Southside

Cognac, cointreau, lemon juice Hotel Ritz in Paris claims origin of the drink. Swap out the cointreau for grand marnier for a sweeter drink.

Bourbon, lemon juice, bitters, egg white, sugar syrup Leaning towards the sour end of the taste profile this cocktail has a lovey texture created by the egg whites.

Dry gin, Creme de Mure, lemon juice A contemporary classic which is exceptionally refreshing.

Vodka, cointreau, lime juice, cranberry juice A more recent creation made famous by 90’s TV shows. Flavoursome but not overwhelmingly sweet.

Dry gin, cherry liqueur, cointreau, benedictine, lime juice, pineapple juice, grenadine, bitters Fruity and sweet gin based cocktail that was born in the famous Long Bar at Raffles Hotel.

Vodka, chambord, pineapple juice Not actually a martini=like the ‘cosmo’ became wildly popular in the late 20th C. Easy drinking + very fruity.

Bourbon, sugar syrup, bitters My preferred after dinner drink. Often considered the original cocktail - combining spirit, sweet and bitter.

Vodka, espresso, kahlua Another cocktail born out of the 90’s vodka craze. For those needing a little lift after dinner…

Cognac, creme de cacao, cream A classic after dinner cocktail dating back to the 1920’s which is sumptuous and rich.

with Adante bread

with sourdough and chutney

With a feta emulsion

With sage and onion stuffing, roast potatoes, chipolatas, fresh vegetables and gravy

Grass fed Scotch Beef. Hung and dry aged 35 days served with sauteed potatoes and garlic butter

Roasted mediterranean veg and potatoes with lemon ricotta

Goats cheese, caramelized onion chutney, aioli cajun sauteed potatoes and red cabbage slaw

With Luca's vanilla ice cream

Served with Golden Drop Whisky ice cream

15yo malt Scotch Whisky is available for sale behind the bar

with Adante bread

with sourdough and chutney

with a feta emulsion

With sage and onion stuffing, roast potatoes, chipolatas, fresh vegetables and gravy

Grass fed Scotch Beef. Hung and dry aged 35 days, served with sautéed potatoes and garlic butter

Served with crushed potatoes, vegetables and tartare sauce

Served with creamy mash and vegetables

Served with rice and naan bread

Served with Golden Drop Whisky ice cream