Starters

Starting point

Scottish produce first: Cullen skink, Orkney scallops, seasonal tarts.

These dishes are inspiration only. Tristan will shape a menu around your guests, venue, season and dietary needs — nothing here is locked in.

On the plate

Tap any photo to open the gallery.

Dish list

Confit Leg Of Duck With Cherry Glazed Red Onion Compote, Spring Onion And Watercress Salad
Carpaccio Venison Rolled In Pink Peppercorns With A Celeriac And Horseradish Remoulade And Shiso Cress
Twice Baked Chorizo Soufflé With A Saffron Cream Sauce And Mustard Leaves
Stornoway Black Pudding And Mull Cheddar Rösti With Pea Shoots And A Cabernet Sauvignon Dressing
Confit Duck And Pistachio Terrine Wrapped In Pancetta Served With An Apple And Fennel Salad
Pan Seared Strips Of Chicken With A Gado-Gado Salad Served With A Peanut Sambal

Hot Smoked Salmon With A Bitter Leaf Salad, Crisp Focaccia Croute And A Smoked Paprika Sauce
Escabeche Of Mackerel With Fennel And Cumin Served With Toasted Sourdough
Potted Shrimp With A Lobster Butter Served With Toasted Sourdough
A Traditional Bowl Of Cullen Skink With Natural Smoked Haddock And Red Rooster Potatoes
Arbroath Smokie, Leek And Spring Onion Fishcake Served With Soft Cooked Quails Egg And Hollandaise Sauce
Beetroot Gravlax With Crispy Capers, Horseradish And A Pea Salad
Pan Seared Orkney Scallops Served With A Sweet Mango And Chilli Salad Served With A Sweet Chilli Dressing

Roasted Butternut Squash And Sweet Potato Soup Topped With Toasted Cumin Seeds
Peppered Ragstone Goats Cheese With A Pea Shoot Salad And A Chilli And Coriander Puy Lentil Dressing
Spiced Pumpkin Tarte Tatin Served With A Brinjal Pickle, Soured Cream And Pickled Vegetables
Sliced Buffalo Mozzarella With Slow Roasted Red Onions, San Marzano Tomatoes Served With A Focaccia Croute And A Salsa Verde
Red Onion Tarte Tatin With A Herbed Goats Cheese, Balsamic Reduction And A Basil Dressing
Sweet Potato And Piquillo Pepper Frittata Served Warm With A Chunky Tomato Chutney

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