SET MENU WITH DRINKS OPTIONS

Join us for a specially crafted set menu carefully curated by our Head Chef to honour the life and poetry of Robert Burns. Enjoy fresh, seasonal dishes inspired by Scotland’s rich culinary traditions, prepared in house by our kitchen team, for an evening of warmth and celebration in this cold (and long) month of January.

Best enjoyed with good company, our very own Abbeydale Brewery’s take on a classic Scottish 80 Shilling Ale, and maybe also a dram or two! Available for one night only, book now below to raise a glass to Rabbie Burns.

FIRST BITE
Deep-fried Mars Bar chunk topped with beef fat marmite and pickled shallots

STARTERS
Rumble de thumps – Haggis croquette with pickled apple & apple chutney
Potted brown shrimp, smoked butter & Scottish oatcakes (GF)
Roasted onion, pearl barley and whisky broth (V)

MAINS
Cullen Skink – pan fried haddock, smoked haddock & leek velouté (GF)
Pan roast venison, neeps & tatty fondants, whisky sauce, blood purée
*(£4 supplement)
Vegetarian haggis with neeps & tatties pithivier (V)

DESSERTS
Cranachan cheesecake (V)
Cloutie dumpling (V)
Whisky rice pudding (V) (GF)

Monday 26th January 2026 // available from 5:30pm // £42*pp (*supplement charged for venison dish)

Payable in full at the time of booking.

Pre-order required.