Dùthchas

Smoked haddock, potato, and leek croquettes, lightly fried and served with a whisky aioli.

A refined presentation of Scotland's classic dish, featuring locally sourced haggis, puréed turnip, and mashed potato.

Pan-seared Scottish venison loin, wild mushrooms, and a rich bramble and red wine reduction. Served with dauphinoise potatoes.

Seared Loch Fyne scallops, served with an 'Ardnahoe' whisky-infused butter sauce and samphire.

A deconstructed Scottish dessert with toasted oats, whipped cream, honey, and a tart rhubarb compote.

Crispy fritters combining Stornoway black pudding and sweet apple, served with a mustard crème fraîche.