Gastronomiq.

All photography is mine unless stated otherwise

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Moroccan lamb, with red pepper dip and couscous. Fillet steak, wild mushrooms with madeira sauce.  

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Sea bass with lemon and capper emulsion. sward fish on a bed of teriyaki noodles, with a mango salsa.

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Classic Sausage and mash with caramelised onion gravy.  

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S.T.P, white chocolate and raspberry cheesecake, lemon posset and chocolate ice cream. with a sugar and dark chocolate shards.

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7oz fillet, with madeira sauce, wild mushrooms, chunky chips and onion rings.  

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Buttermilk Chicken, with boulanger potatoes, wild mushroom and truffle cream sauce and parma ham garnish.

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Teriyaki salmon, on a bed of stir fry noodles with a crispy fish skin.

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Wood Pigeon, petit pois a la francaise, with bacon and garlic mash.

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teriyaki chicken California roll with a spicy ginger dipping sauce and crispy sea weed. 

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Tasting menu. 

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fresh goats cheese salad served with beetroot salsa and puree with toasted walnuts and fresh salad. 

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Ham Hock, served with apple puree piccalilli and fresh salad.   

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Chocolate orange terrine, served with dark chocolate truffles a orange syrup with chocolate ice cream on homemade crumble.   

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Pan roasted duck breast with a duck and haggis ballontine sauteed savoy cabbage a Scottish rosti of carrots, neeps and tatties, with a BBQ whiskey sauce.   

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Prawn bisque, garnished wit paprika marinated sauteed prawns.  

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Pan fried rainbow trout with a fresh chill and ginger dressing, with a warm vegetable timbale and a mussel garnish. 

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Mini Scotch pie with a rich apple chutney and a cup of bovril gravy.