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depends on season, availability and chef's mood!
SAMPLE MENU - may change depending on season, availability and chefs mood....

soup of the day & homemade bread £6.50
cullen skink: smoked haddock, leek, tattie and cream soup £8    or main course £10

home cured wild sea trout
served with crème fraiche, celeriac and apple salad & homemade oat soda bread £12

whipped morangie brie with hazelnut, local honey and beetroot dressing, homemade bread £9
-local hand dived scallops in diabaig wild garlic butter
with parsnip puree, stornoway black pudding and fresh peashoots
or with mango, sweet pepper, chilli, ginger salsa & crispy prawn crackers
starter £15.50              main course with chips and fresh seasonal salad £30  

seafood platter
local, sustainable seafood & may vary depending on availability and season
creel caught langoustines, scallops, cured trout, smoked mussels, prawn cocktail and fresh crab
see inside blackboard for full details
lemon & herb panko crumbed cod filletserved with homemade tartare sauce, chips & peas £22.50

pan roasted wild sea bream
served with prawn, mussel,  parsley & pernod cream linguine £28

our signature wild venison steak with homemade root veg crisps £32
with your choice of sauce:
rowan, juniper & redcurrant jus or malt whisky, mustard & tarragon,
served with chips or potatoes & seasonal vegetables

roast cauliflower, butterbean and sweet potato coconut curry with lime & chilli rice £24.50
sample specials
balsamic cherry tomato, red onion and thyme tart
with green herb salsa verde & cromal cheese (or vegan feta)
starter £9.50  main course with potato salad & fresh leaves and roast veg £20

homemade puddings £8.50
aart’s amazing sticky toffee pudding served with butterscotch sauce and ice cream or custard
seasonal rhubarb and ginger cranachan with toasted oat, whisky and local honey cream
affogato: scottish vanilla ice cream, whipped cream and hot espresso to pour, homemade chocolate truffle
seasonal fruit crumble with custard or ice cream (can be vegan)
flourless chocolate torte with salted nut brittle and boozy chocolate sauce

Specials on blackboard.....
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