Evelyn's Table

Slow-cooked duck leg confit, pressed with pistachios and served with a cherry reduction and toasted Brioche.

Seared Orkney scallops with cauliflower puree, brown butter, capers, and samphire.

Arborio rice cooked with wild mushrooms, Parmesan, and finished with fresh black truffle.

35-day aged beef fillet, dauphinoise potatoes, asparagus, and a rich red wine jus.

Creamy lemon posset infused with lavender, served with shortbread biscuits and fresh berries.