Number One

Strawberry season is a favourite of ours.

We're proud to partner with Blacketyside Farm to bring the finest hand-picked strawberries to our menu.

They bring a sweet freshness to our Mille-Feuille in our strawberry preserve and ice cream.

Shetland halibut paired with an elderflower butter sauce, finished with Umai Heritage caviar, elderflower, and pea shoots. Fresh locally foraged produce run throughout this dish, capturing the essence of summer for the short time the elderflower blossom is in season.

Our team are looking forward to a busy weekend ahead.

The kitchen are carefully prepping and finishing touches are being set in the restaurant as we eagerly anticipate welcoming you.

Creating depth of flavour while honouring the simplicity of exceptional ingredients is at the heart of Head Chef John Munro's approach.

For our pork loin dish, the hen of the woods mushrooms are barbecued and finished with a roasted yeast glaze, enhancing their earthy richness and demonstrating the precision behind every component.

Our Scottish salmon takes centre stage, sourced from the highlands by independent salmon farmers, Loch Duart.

Paired with a salmon consommé and herbs from Greenheart for a dish that celebrates exceptional ingredients.

Sonia and Camille in their element.

The creativity and skill of our team shine through in the smallest details. For our Mille-Feuille, each sheet of puff pastry is baked on its side, allowing every beautifully defined layer to be showcased and celebrated. A technique that reflects the skill our team brings to every dish.

Our wine cellar is home to something truly exceptional: the iconic 1967 Bertani Recioto della Valpolicella, selected by our Head Sommelier, Matthew.

This bottle is part of Bertani's exclusive Historic Vintages Collection- a rare release of impeccably cellared wines, carefully preserved at the estate for decades before being offered to a select number of collectors and restaurants around the world.

A little indulgence goes a long way.

Our petit fours are designed to leave a lasting impression - one exquisite bite at a time.

Spotlight on the artichoke, as we come to the end of our early summer produce season.

We’re proud to work with local suppliers, allowing us to serve fresh produce at its very best, celebrating the flavours each season has to offer.

Find this seasonal ingredient featured in our monkfish dish and our Perthshire gnocchi, for as long as the season allows.

Putting ingredients centre stage.

Head Chef John’s cooking is rooted in sourcing and showcasing the very best of Scottish produce, allowing exceptional ingredients to speak for themselves.

Our Edgefield pork served with Hen of the Woods and wild garlic.