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