working at one and two michelin level
- Perth, Perthshire
- From £65pp / Min spend £700
About chef
Adam is an accomplished chef with a unique culinary style that masterfully fuses French techniques with the rich, robust flavors of Scottish cuisine. Celebrating the finest Scottish produce, Adam's dishes are a true reflection of the country's high-quality ingredients. One of his signature creations...read more
Highly rated
Chef's speciality
BrunchFine DiningBBQItalianCanapé PartyMeal PrepFrenchBritishFusionMeal Prep - Lunch & DinnerSpanishScottishCooking Class
Sample menus
Fine Dining Menu Selector
Starters
Shetland Scallops, parsnip puree,smoked bacon, sampfire, cockles & roast chicken jus
Earl grey & coriander seed cured salmon, lemon cream, black pepper hash brown, caviar
Terrine of confit Barbary Duck, Jerusalem Artichoke, quince, leek mushroom & walnut dressing
East Coast Crab, dill infused apple, avocado, & Katafi langoustine
Scottish Oysters prepared 3 ways
lychee dressing, Asian salsa, cucumber & caviar
Arbroath Smokie, crispy filo cannelloni, golden beetroot, avocado & wasabi
Bbq Mackerel, wasabi pannacotta, cuecumber, orange, & charcoal emulsion
Oak smoked himilayan salt beef tartare, capers, truffle emulsion beetroot condiment & parmesan
Slow cooked Pork cheek, black pudding bon bon, apple purée, hazelnut & celeriac
Cured Foie grais torchon, pear, walnut praline, calvados, fruit toast.
Seared Foie grais, red cabbage purée, burnt orange, black haggis & confit duck leg croquette
Seared Scottish Pigeon, skirlie, neep purée & beetroot jus
Monkfish madalion. turnip purée, apple solforino, pickled dikon & grilled venison chorizo
Shetland scallops , celeriac purée, pomegranate, caper and hazelnut dressing & baby herbs
Ravioli of salmon, ketta caviar, lemongrass and ginger crab bisque, buttered spinich, herb oil
Pink Grapefruit cured sea trout, beetroot, fine herb cream, cucumber, raddish, apple & oat crumb
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Mains
Slow cooked Pork cheek, cauliflower & almond purée, cous cous, pickled raisin, Curry cured cauliflower Chive flowers.
Scotch Lamb trio
belly, rump, bonbon,
Sprouting brocoli, black olive, chick pea, basil potato
Pork belly pressé, seared scallop, carrot & niduja risotto, baby carrots, toffee apple jus
Roast Lamb Rack, braised lettuce, pea purée, parsley mash, mint, crispy capers, Confit lamb bon bon
Chateaubriand, Parsley, garlic and Parmesan mash
Stuffed mushroom with wild mushroom, shallot confit and black haggis.
Oak smoked Poussin, confit leg, Jerusalem artichoke purée, artichokes, wild mushroom and truffle purée, puy lentils dressing jus grais.
Perthshire Venison, roasted pear, sprouts, salsify, beetroot & pickled walnut condiment, kale, Beetroot jus.
Slow cooked Angus Beef, creamed potato, garlic & chickpea confit, roast alliums, sauce Périgourdine
Fennel and black pepper stuffed Chicken, polenta, seasonal greens, confit fennel, fennel &apple purée
Loch Etive Salmon, butternut squash fondant, gnocchi, shellfish brown butter, sesame and hazelnuts
Madras Spiced Monkfish, smoked bacon, Israeli couscous,cauliflower, pickled raisins & baby fennel.
Hake baked with chorizo & lemon. Orzo pasta, “pealla” style shetland mussles, polenta fried squid & sun-blushed tomato butter.
Stone bass, Crab orzo, sweet potato and velvet crab sauce, coconut, Thai style crab cake.
Loin of Scottish venison Braised game Wellington, carrot purée, savoy cabbage with bacon and pine nuts, parsnip purée, coco nibs,
Baked fillet of halibut, stuffed jersey royals, surf clams, courgette marinade, edemame beans, pea purée, nori & lemon butter
Roast Cod Loin, Dauphinoise potato, saffron & mussel chowder, root vegetables & smoked herring roe
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Desserts
Chocolate & orange delice, coco nib, chocolate sauce, clementine icecream
Warm Treacle tart, whiskey and honey parfait, raspberry whip, Toasted Oat clusters & cinnamon ice cream
Strawberry Cheesecake, balsamic ice cream, lemon balm, Macerated strawberries.
Chilled chocolate fondant, mango & passionfruit centre, tropical fruit sorbet, crue de coco tuile.
Classic apple tartattin, butterscotch sauce, tonka bean ice cream,
Crème brûlée, laced with hazelnut praline, blackberry sorbet
Chocolate and hazelnut Frangipane tart, cumquat, chocolate mousse, tonka bean ice cream
Chocolate & Ale cake , candied pineapple, malt ice cream, coconut caramel
Selection of Scottish cheeses, homemade stone fruit chutney, charcoal wafers and oatcakes
Warm chocolate fondant, toasted rose mallow, raspberry sorbet
Strawberry cheesecake, balsamic icecream, Scottish berries, meringue. Basil. Black pepper
Blue murder cheese cake, pear and thyme sorbet. Sour apple jelly.
Vanilla parfait, Caramel espuma, candied apple, ginger crumble.
passionfruit curd, mango glaze, coconut ice cream, sorrel, Sable biscuit
Dark chocolate & laphroig whiskey pavé, toasted coco nib tuile, pistachio ice cream
Spiced Caramel tart, grapefruit ice cream, burnt ruby grapefruit, salt caramel
Azzuro Coffee cremoux, orange caramel, warm cinnamon sugar doughnuts, espresso ice cream
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Chef experience
Authentic FoodPastry ChefCooked for HNWISupper ClubAA Rosette ExperienceCooking DemonstrationsPop-up RestaurantCooked for CelebritiesTwo Michelin Star ExperienceOne Michelin Star Experience
Message chef to create your dream menu
Message chef to create your dream menu
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