Menu

The menu for the night, created by executive chef Geoff Malmedy, uses ingredients sourced locally.

Starter
Fat Cow Cheese Fondue

Served in a sourdough roll, with pickled silver skin onion & baby leaves

Main course

Roasted Highland Venison Fillet

Caramelised white chicory, smoked mash potato, crispy Cavalo Nero, walnut crunch, venison & black pudding faggot with redcurrant jelly jus

Vegetarian option
Red Onion Savoury Tatin Tartlet

Caramelised white chicory, smoked mash potato, crispy Cavalo Nero, walnut crunch & chive oil

Dessert

Dark Chocolate & Praline Delice

With hazelnut mousse & lemon gelato