with Heritage sweet vine tomatoes, basil leaves, salsa verde, toasted seeds, olive oil and Rosebery Estate balsamic vinegar
*The burrata is vegetarian
UIST CRAB & EDINBURGH GIN-CURED SEA TROUT
Dressed Uist crab with Gin-cured sea trout and pickled cucumber, nasturtium, Rosebery Estate herbs and sourdough crisp
Mains
ROASTED BORDERS QUAIL WITH SAGE AND APRICOTS
Baby spinach forestiere with Jerusalem artichokes, herb gnocchi, crispy bacon and a garden herb and Madeira broth
CUTLET & LOIN OF PERTHSHIRE LAMB
Roasted herb-crusted cutlet and loin with lamb ballotine, spring pea puree and shoots, Little Gem lettuce, crispy bacon and baby onions and fresh mint jus
*Vegetarian option (can be made vegan by removing the ricotta)
SPINACH & RICOTTA PITHIVIER*
Wilted spinach with ricotta butter pastry and caramelised burnt onion puree
*Vegetarian option (can be made vegan by removing the ricotta)
Desserts
RHUBARB "VERY MESSY"
Rhubarb mess with poached rhubarb, caramelised ginger cream and ginger compote, crisp meringue, Glenlivet whisky Anglaise and ginger beer granite
VALRHONA CHOCOLATE & ORANGE TORTE
Dark chocolate and orange torte with salted caramel, chocolate crackling, citrus compote and strawberry, balsamic and black pepper sorbet