Dine Edinburgh

pickled cucumber, dill, crème fraiche

roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts

goats cheese mousse, spiced filo, endive and hazelnut jam

crushed new potatoes, poached and charred leeks, warm tartar sauce

bourguignon garnish, smoked pomme puree, red wine jus

blue stilton cheese, spiced dukkah

puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing

with clotted cream

with crackers and homemade chutney

pickled cucumber, dill, crème fraiche

roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts

goats cheese mousse, spiced filo, endive and hazelnut jam

crushed new potatoes, poached and charred leeks, warm tartar sauce

bourguignon garnish, smoked pomme puree, red wine jus

blue stilton cheese, spiced dukkah

puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing

with clotted cream

with crackers and homemade chutney

with clotted cream

vanilla ice cream

chocolate ganache, cherry compote, crème fraiche ice cream

cinnamon and pumpkin caramel, crème fraiche ice cream

with crackers and homemade chutney

Your new favourite dessert, liquefied Belvedere Citros, Lime, Frangelico, Vanilla, Biscuit

Creamy heaven, Nan always had good taste Chairman's Spiced, Coffee Liqueur, Cacao Brun, Vanilla

Making a 2017 comeback, with a delicious makeover Buffalo Trace, Banane, Maple Syrup, Pancake Batter

Edinburgh, UK

Krusovice, Czech Republic

Nottingham, UK

Maine, USA

Lancashire, UK

ask staff for more information

Udine, Italy

Barcelona, Spain

New York, USA

Nottingham, UK

Warstein, Germany

North Wales, UK

Apricot and lemon zest on the nose, with a lively acidity of pineapple and citrus on the palate. A short but rich finish. Best suited to pork dishes

Zingy aromas of citrus lead to a mouthfeel of both tropical fruits and lively herbs. A crisp finish, best paired with white fish, chicken and risotto dishes

Rich plums on the nose pleasantly complement a balanced palate, with strong hints of cherry. A lovely pink to have with both game dishes and garden salads

Damson and black pepper aromas hint at the strength of this varietal. A spicy palate evolving into rich red fruit with a lasting finish. Best paired with rich food, root vegetables and haggis

Vibrant berries and plum aromas introduce this spicy shiraz. Dark stone fruits on the palate evolve into a dry but vibrant finish. A wine made for steak dishes, as well as mature and hard cheeses

Elegant aromas of citrus, toast and raspberries. The large Pinot percentage in this blend provides a fruit-driven core. A long, fine-textured finish

This Asolo Spumante is soft, scented and grapey, with delicious lightness and a long lasting 'mousse'

Raspberries, fresh cherries, orange blossom and toasted hazelnuts all come through

with 'flavour of the day!'

pear chutney, Turnip crisps

Arran grain mustard, homemade piccalilli, sourdough croutons

roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts

pickled cucumber, dill, crème fraiche

goats cheese mousse, spiced filo, endive and hazelnut jam

nam phrik, puffed wild rice, avocado and wasabi

Ginger and Crème Fraiche with a lime and Chilli marinated Langoustine

Neeps and Tatties served with a skirlie and herb butter

blue stilton cheese, spiced dukkah

curried sweet potato, blackened mango, spring onion and coconut

crushed new potatoes, poached and charred leeks, warm tartar sauce and Langoustine tail

thyme and parmesan gnocchi, salt baked turnip and wilted kale

puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing, seared scallop

bourguignon garnish, smoked pomme puree, red wine jus and seared foie gras

sauerkraut, cranberry chutney, bread sauce and game chips

pickled cucumber, dill, crème fraiche

roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts

goats cheese mousse, spiced filo, endive and hazelnut jam

crushed new potatoes, poached and charred leeks, warm tartar sauce

bourguignon garnish, smoked pomme puree, red wine jus

blue stilton cheese, spiced dukkah

puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing

with clotted cream

with crackers and homemade chutney

pickled cucumber, dill, crème fraiche

roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts

goats cheese mousse, spiced filo, endive and hazelnut jam

crushed new potatoes, poached and charred leeks, warm tartar sauce

bourguignon garnish, smoked pomme puree, red wine jus

blue stilton cheese, spiced dukkah

puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing

with clotted cream

with crackers and homemade chutney

pickled cucumber, dill, crème fraiche

roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts

goats cheese mousse, spiced filo, endive and hazelnut jam

crushed new potatoes, poached and charred leeks, warm tartar sauce

bourguignon garnish, smoked pomme puree, red wine jus

blue stilton cheese, spiced dukkah

puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing

with clotted cream

with crackers and homemade chutney

with clotted cream

vanilla ice cream

chocolate ganache, cherry compote, crème fraiche ice cream

cinnamon and pumpkin caramel, crème fraiche ice cream

with crackers and homemade chutney

Your new favourite dessert, liquefied Belvedere Citros, Lime, Frangelico, Vanilla, Biscuit

Creamy heaven, Nan always had good taste Chairman's Spiced, Coffee Liqueur, Cacao Brun, Vanilla

Making a 2017 comeback, with a delicious makeover Buffalo Trace, Banane, Maple Syrup, Pancake Batter

Edinburgh, UK

Krusovice, Czech Republic

Nottingham, UK

Maine, USA

Lancashire, UK

ask staff for more information

Udine, Italy

Barcelona, Spain

New York, USA

Nottingham, UK

Warstein, Germany

North Wales, UK

Apricot and lemon zest on the nose, with a lively acidity of pineapple and citrus on the palate. A short but rich finish. Best suited to pork dishes

Zingy aromas of citrus lead to a mouthfeel of both tropical fruits and lively herbs. A crisp finish, best paired with white fish, chicken and risotto dishes

Rich plums on the nose pleasantly complement a balanced palate, with strong hints of cherry. A lovely pink to have with both game dishes and garden salads

Damson and black pepper aromas hint at the strength of this varietal. A spicy palate evolving into rich red fruit with a lasting finish. Best paired with rich food, root vegetables and haggis

Vibrant berries and plum aromas introduce this spicy shiraz. Dark stone fruits on the palate evolve into a dry but vibrant finish. A wine made for steak dishes, as well as mature and hard cheeses

Elegant aromas of citrus, toast and raspberries. The large Pinot percentage in this blend provides a fruit-driven core. A long, fine-textured finish

This Asolo Spumante is soft, scented and grapey, with delicious lightness and a long lasting 'mousse'

Raspberries, fresh cherries, orange blossom and toasted hazelnuts all come through

pickled cucumber, dill, crème fraiche

roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts

goats cheese mousse, spiced filo, endive and hazelnut jam

crushed new potatoes, poached and charred leeks, warm tartar sauce

bourguignon garnish, smoked pomme puree, red wine jus

blue stilton cheese, spiced dukkah

puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing

with clotted cream

with crackers and homemade chutney

Edinburgh, UK

Krusovice, Czech Republic

Nottingham, UK

Maine, USA

Lancashire, UK

ask staff for more information

Udine, Italy

Barcelona, Spain

New York, USA

Nottingham, UK

Warstein, Germany

North Wales, UK

Apricot and lemon zest on the nose, with a lively acidity of pineapple and citrus on the palate. A short but rich finish. Best suited to pork dishes

Zingy aromas of citrus lead to a mouthfeel of both tropical fruits and lively herbs. A crisp finish, best paired with white fish, chicken and risotto dishes

Rich plums on the nose pleasantly complement a balanced palate, with strong hints of cherry. A lovely pink to have with both game dishes and garden salads

Damson and black pepper aromas hint at the strength of this varietal. A spicy palate evolving into rich red fruit with a lasting finish. Best paired with rich food, root vegetables and haggis

Vibrant berries and plum aromas introduce this spicy shiraz. Dark stone fruits on the palate evolve into a dry but vibrant finish. A wine made for steak dishes, as well as mature and hard cheeses

Elegant aromas of citrus, toast and raspberries. The large Pinot percentage in this blend provides a fruit-driven core. A long, fine-textured finish

This Asolo Spumante is soft, scented and grapey, with delicious lightness and a long lasting 'mousse'

Raspberries, fresh cherries, orange blossom and toasted hazelnuts all come through