2014: 8th February, 22nd March
£135 per person. Dinner, Bed and Breakfast.
Stay an extra night at a reduced rate of £25 per person Bed and Breakfast.
Read a review from our March 2013 Gourmet Night The Scotsman Review
01852 200 233 or click here to make a booking.
Home Smoked Oak Duck Breast,
Crispy Pancetta, Chicory Salad, Blackberry Vinegar Jelly
Fleurie, Chateau de Fleurie 2011, France
Carpaccio of Yellow Fin Tuna,
Deconstructed Niçoise Salad with seasonal leaves from West Barravullin Farm
Seifried Estate Riesling 2012, New Zealand
Gin and Tonic Sorbet
Sautéed Rabbit Loin, Confit Leg,
Spinach Puree, Pickled Carrots, Langoustine Ravioli, Langoustine Sauce
Rioja Reserva Campillo 2007, Spain
Earl Grey Crème brûlée, Caramel, Eccles Cake
Chateau Plessis Pineau des Charentes Blanc
Crispy Criffle Cheese,
Black Olive & Rosemary Gel, Anchovy Parmentier Biscuit
Chateau du Cros Loupiac 2006