Purslane Restaurant

Pan-seared Orkney scallops, served with Stornoway black pudding, apple purée, and a cider reduction.

Flaky North Sea cod fillet, served atop a smoky chorizo and butter bean stew with samphire.

Half a dozen fresh Loch Fyne oysters, served on ice with a classic shallot and red wine vinegar mignonette.

Locally sourced grilled langoustines drizzled with a rich garlic and herb butter, served with crusty bread.

Crispy arancini balls filled with a creamy smoked haddock kedgeree, served with a curried mayonnaise.

Lightly battered monkfish cheeks, fried until golden, served with homemade tartare sauce and triple-cooked chips.