Burns Night Dinner Menu

The Four Seasons Collection

Spring

Boyne Valley Bán, Pickled Pear, Savoury Oats, Spring Herbs

Summer

Hay-Smoked Salmon, Chicken Broth & Crispy Skin, Tattie Scone

Kirker Shamrock

Haggis, Crushed Neeps cooked with Pepper & Honey, Buttered Tatties

Autumn

Raspberries & Apple, Vanilla Crema, Oat Snap

Winter

Orkney Broonie, Cocoa Nib, Butterscotch 

Please inform your server of any allergies or dietary requirements. Careful precautions are taken when preparing dishes, however, the risk for cross contamination is always present. Vegetable oil used has been produced from genetically modified sources. 10% discretionary service charge on tables of 6 or more people.