Sunday roast lunch

• Includes three course and bottomles prosecco for two hours.
  £65 per person.

• Starters

  • Rib Room prawn cocktail with Marie rose sauce and cos lettuce

  • Seasonal vegetable salad, heritage beetroot, micro leaves, goat's curd and house dressing (v) 

  • Roasted sweetcorn velouté with sweetcorn and coriander cress

  • Traditional smoked salmon from Royal Warrant holder John Ross Jr of Aberdeen, trusted supplier to H.M the Queen and Royal Warrant holder

  • Salted beef salad, pickled carrots, quail egg, French beans, horseradish and mustard dressing 

• Mains

  • Roast rib of Aberdeen Angus from Donald Russell with Yorkshire pudding,
    summer vegetables and beef dripping roasted potatoes
  • Roasted Balmoral venison loin, honey and mustard glazed parsnip, heritage kale and dark chocolate jus
  • Roasted Cornish lamb rump, celeriac purée, glazed sweetbreads, roasted baby turnips and caper jus
  • Loch Duart salmon Wellington, scallop and crab mousse, fenel, sea vegetables and safron velouté  
  • Wild mushroom tart, celeriac purée, baby artichokes, baby leeks and taragon velouté (v) 

  • Desserts

    • Dark chocolate mousse, hazelnut dacquoise, light Japanese sponge, milk chocolate and Tonka bean ice cream
    • Apple crumble soufflé, Madagascan vanilla ice cream
    • Ice honey parfait, cocoa nib tuile
    • A selection of homemade ice creams and sorbets
    • A selection of three cheeses from Artisan cheesemaker Alsop and Walker
       

  • Sample menu only