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Hogmanay Menu 2018


Amuse buche

Isle of Mull langoustine bisque

First course

Leek and Bonnet goats’ cheese panna cotta

Second course

Hand dived king scallop, parsley root puree and mini haggis scotch egg

Main course

Parsley crusted lamb loin, braised lamb neck wellington, broccoli puree and baby turnip

Cheese course

Blue murder cheese, quince jelly and crisp gingerbread


Raspberry parfait, caramelised oatmeal and Drambuie sauce

Tea/coffee and homemade petit fours to finish