Autumn/Winter Fine Dining Menu

Includes 1 dishes • 24 dishes to choose
Autumn/Winter Fine Dining Menu
Autumn/Winter Fine Dining Menu
Autumn/Winter Fine Dining Menu
Menu by Chef Adam
4.5 (2 reviews)
Chef Adam's profile image
To StartExtra dish cost £35pp
Wood Pigeon, Chive & Chorizo Skirlie, Turnip Puree, Turnip Fondants In Smoked Bacon
Shetland Scallop, Jerusalem Artichoke Served 3 Ways, Roasted Chicken Wings, Artickoke Jus Grais
Confit Duck Leg Pressé, Quince, Liver Parfait, Chicory, Mulled Orange Reduction.
Stuffed Quail With Black Pudding, Puy Lentil Braise, Beetroot, Toffee Apple Puree
Tartare Of Roasted Heritage Beetroots, Truffle Cremé, Pear, Candied Pecan & Pickled Beech Mushroom ( Vegetarian)
Warm Arbroath Smokie Moussaline, Shetland Mussels, Root Vegetable Paysanne, Smokie Sauce Moucalade
Isle Of Mull Cheddar Gnocchi, Sprouts, Wild Mushroom & Chestnut Puree, Fried Sage. (Vegetarian)
To Follow Extra dish cost £60pp
18 Hour Slow Braised Ox Cheek, Butternut Squash Risotto, Herb Pesto, Fried Kale , Toasted Pumpkin Seeds.
“Fish Pie” Smoked Haddock, Prawn, Mussels, Soft Farm Hen Egg, Caviar, Whipped Purple Potato
Caramelised Red Onion Tart, Blue Murder, Confit Garlic & Chickpea Fondue, Buttered Winter Greens. (Vegetarian)
Baked Fillet Of Cod, Walnut, Garlic & Herb Butter Crust, Cassoulet Of Leeks & Smoked Ham, Scallop Coral Butter Sauce, Crispy Kale.
Perthshire Venison Loin, Toasted Dhal Puree, Hay Smoked Purple Carrots, Spiced Venison Ragout En Croute, Pickled Walnut Condiment
Confit Mangalitza Pork Belly & Seared Monkfish Duo, Nduja Potato, Celeriac Fondant, Waldorf Dressing
Sea Bream, Butternut Squash & Sesame Fondant, Shellfish Brown Butter Conchigliette, Brown Shrimp & Mussels
Baked Scottish Pheasant Breast With Toasted Nut & Bone Marrow Crust, Beetroot, Potato & Haggis Pressé, Cavolo Nero, Parsnip Puree, Port Jus
Red Lentil & Black Bean Haggis En Crouté, Creamed Parmesan Sprouts, Parsnip Puree, Pickled Walnut Condiment. (Vegetarian)
Choose 1x To Finnish Extra dish cost £35pp
Warm Chocolate Fondant, Candied Cumquat, Salted Caramel Ice Cream, Hazelnut Praline.
Cinnamon & Clementine Crème Brûlée, Redcurrants & Chocolate Shortbread
Classic Apple Tartatin, Caramel Sauce, Vanilla Bean Ice Cream
Chocolate & Laphroig Whisky Ganache, Preserved Raspberry Sorbet & Candied Nuts
Chilled Passion Fruit Curd, Tropical Fruit Salsa, Caramelised White Chocolate, Banana & Mango Sorbet
Warm Winter Fruit Crumble, Brandy Soaked Raisins & Caramel Ice Cream
Tart Bourdaloue, Prune & Armagnac Ice Cream, Candied Almond & Poached Pear
Clootie Dumpling Crème Brûlée With Tonka Bean
Select dishes from 1 courses1 remaining
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Chef Adam

4.5 (2 reviews)
15+ years of AA Rosette and Michelin experience | Multi-award-winning chef
premium
  • Perth, Perthshire
  • From £80pp / Min spend £600
  • 4 yhangry events

Adam is a Chef with over 15 years’ experience in the hospitality industry, having spent much of his ...read more

Engaging storytellerImpeccable cleanlinessQuick to respond
View profile
15+ years of AA Rosette and Michelin experience | Multi-award-winning chef
premium
  • Perth, Perthshire
  • From £80pp / Min spend £600
  • 4 yhangry events

Adam is a Chef with over 15 years’ experience in the hospitality industry, having spent much of his ...read more

Engaging storytellerImpeccable cleanlinessQuick to respond
View profile

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