Our menus are eclectic. We source our ingredients from farmers and merchants – all of whom are local to the area – and marry them with the finest imported cheeses, meats and spices to create dishes that are both contemporary and traditional. Our dishes embody the very best of Iberian cuisine.
Choice cuts of Aberdeen Angus, chargrilled or roasted until tender, are enhanced by locally-sourced Portobello mushrooms or vine-ripened tomatoes. The depth and spice of Portuguese and Spanish gastronomy is married with time-honoured Scottish fare; smoked duck is balanced by the piquancy and saltiness of chorizo, tarragon-scented navarin of lamb is accompanied by dumplings flavoured with Isle of Mull cheddar and cannelloni al dente is stuffed with a delicate hot smoked salmon mousse.
Our dishes combine the flavours and spices of the Continent and the New World with the earthy and robust textures of these Isles and their waters.
The lightness of grilled scallops are enriched by a black pudding from Asturia and a purée of Scottish peas; our smoked pigeon pie is offset with Somerset cider jelly; and our fish and seafood dishes combine the meatiness of mussels and scallops with the delicacy of seabass and snapper.