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Vegetarian Hogmanay Menu 2018


Amuse buche

Celeriac and truffle soup

First course

Leek and Bonnet goats’ cheese panna cotta

Second course

Vegetarian haggis scotch egg with broccoli puree

Main course

Cep mushroom ravioli with chestnut velouté

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