'Mòr' Tasting Menu
Thursday - Saturday
Sample
Mull Cheddar | Highland Gouda | Honey | Fennel
Chicken Liver | Beetroot | Damson
Arbroath Smokie | Mangalitza Lardo
*
Seaweed Custard | Smoked Eel | Artichoke
*
Treacle and Beremeal Bannock
Cultured Butter | Garden Herb Butter
*
Pink Fir Apple | Ceps | Yeast | Black Truffle
*
Forager’s Tea
*
Wild Halibut | Shetland Mussels | Courgette Flower
*
Fassfern Estate Venison | Carrots from the Garden | Elderberries | Rosehip
*
Buttermilk | Jostaberry | Sorrel
*
Rowan | Spruce | Meadowsweet
120.00 per person
Whilst we follow best practice at all times, we would like to highlight that all dishes we serve are produced in an environment where allergens are also prepared and cooked. Therefore, we are unable to guarantee the environment will be completely allergen free.
We are currently unable to accommodate these diets and allergies:
Alliums; Dairy; and Vegan
We urge you to have an open mind and we ask for your confidence in our preparation of the dishes; therefore, we do not make menu adaptions for dislikes. We can alter our menus for vegetarians, pescatarians and strict allergies or intolerances not mentioned above. We must have at least 48 hours notice to honour this and must be informed when booking.
If you are making a group booking, it is your responsibility to make us aware of dietary requirements of your party. Unannounced dietary requirements cannot be catered for on the day and a charge will still be applicable.
Cancellation policy – we respectfully ask you to give notification of cancellation or amendment by 10am on the day of the reservation. Thereafter, there will be a £50 cancellation charge.