A La Carte

Michelin Guide
Since 2006
AA Rosette
since 2007

Starter

Lobster Home Smoked Scottish Lobster, Warm Lime & Herb Butter – Market Supplement
Beetroot Salt Baked Beetroot, Butternut Squash, Hazelnut Emulsion
Mushroom Wild Mushroom & Black Truffle Ravioli, Cep Velouté
Crab Steamed Crab Claw, Oyster Leaf, Crab Sabayon, Imperial Caviar
Sweetbread Caramelised Veal Sweetbread, White Onion Purée, Bordelaise Sauce

Intermediate

Halibut Fillet of Halibut, Parsnip, Apple & Vanilla Purée, Red Wine
Scallop Roast Hand Dived King Scallop, Shallot & Red Wine Butter
Agnolotti Partridge Mousse, Jerusalem Artichoke, Truffle & Madeira Jus

Main

Venison Borders Roe Deer, Sweet Potato, Game Bonbon, Sauce Poivrade
John Dory Fillet of John Dory, Basil Pomme Purée, Squid Bolognese
Pavé Celeriac & Potato Pavé, Spiced Peanut, Cauliflower & Coconut Velouté
Monkfish Spiced Loin of Monkfish, Baby Leeks, Surf Clams, Champagne Sauce
Lamb Herb Crusted Loin of Lamb, Slow Cooked Shoulder, Lamb Jus

Dessert

Soufflé Pear Soufflé, Crumble Topping, Pear & Vanilla Sorbet
Millefeuille White Chocolate & Lemon Curd Millefeuille, Citrus Salsa, Yogurt Sorbet
Bramble Jersey Milk Parfait, Brambles, Hazelnut Crémeux
Chocolate Milk & Dark Chocolate Mousse, Fig Veil, Crème Fraîche Ice Cream
Cheese (Supplement £10) Selection of British & Continental Artisanal Cheeses
A La Carte Dégustation Vegetarian A La Carte Vegetarian Dégustation Apéritifs, Wine & Digestifs
Detailed and textured artwork within Restaurant Andrew Fairlie

Gifts

Unique and memorable presents

Relaxed table setting within Restaurant Andrew Fairlie

Dining with us

What to expect

This season

John and Xavier
News Dining
17 August 2026
Welcome back, Xavier and John!
Read on
Table setting within Restaurant Andrew Fairlie

Reservations

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