The Devil's Advocate

Crispy fried haggis bon bons with a whisky marmalade dip. A modern take on a Scottish classic.

Pan-seared venison loin, served with a rich red wine jus, neeps, tatties, and a slice of grilled Stornoway black pudding.

Creamy Arborio risotto infused with smoked haddock, tender leeks, and Parmesan cheese. Topped with a poached egg.

A traditional Scottish smoked haddock, potato, and onion soup, enriched with cream. A comforting classic.

House-cured salmon with a delicate whisky and dill marinade, served with oatcakes and a horseradish crème fraîche.

A savory tart filled with a medley of wild mushrooms and sharp Isle of Mull cheddar, served with a dressed rocket salad.