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