We are all set for a busy weekend, lots
Seasonal Menu
 
Snacks

Three malt sourdough & Brenda's butter.

Meadowsweet cured Gigha Halibut, cucumber, radish, cultured cream.

Aged Shorthorn, kohlrabi, smoked eel, potato.

North Sea Monkfish, celeriac, seaweed butter sauce.

Saddle of Red Deer, beetroots, game beignet, wild mushrooms, elderberry sauce.

Pre dessert.

 

 West Kilbride honey, strawberries, white chocolate.

£50
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Jerusalem Artichoke Agnolotti
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Vegetarian 

Snacks 

Three malt sourdough & Brenda's butter.

Greenheart Growers taste of  the  East End, tempura courgette flowers, leaves, herbs, green salsa, mixed seeds.

Caramelised celeriac & burnt onion broth, wild mushrooms, pickled shallots, fermented celeriac, winter savory.

 

Hen of the woods, summer cabbage, miso glazed heritage carrots, hazelnut.

 

Brown butter poached cauliflower, mixed grains, yeasted purée, cider raisins.

 

Woodruff tart, crème fraîche. 

1155 Argyle Street, Finnieston, Glasgow, Scotland, G3 8TB United Kingdom

Modern Scottish Fine Dining