Kalamansi pate de fruit , miso and brown butter fudge with toasted seasame seeds
auld reekie cheese pancake, air dried topside, mustard seeds, beer vinegar, bitter cress
Gin cured steelhead trout & spring vegetable tart, trout roe, allium flowers
Crispy lamb belly, charred padron peppers finished with wild garlic and lamb fat salsa Verde, smoked chilli sauce, avacado and pickled onions.
Anjou pigeon, beetroot, confit leg and cranberry for added sweetness
Steamed bun I XO glaze I white crab meat | yuzu | ponzu veil
Dark chocolate cremeux with caramelised banana, gingerbread crumb, vanilla bean cream