Private Dining Autumn


Six three-course menus.

Available from 01 October until 31 Dec.

An incomparable experience.

You get our undivided attention.

Choose a menu from the six choices at the foot of this page that we’ll cook and serve for everyone.

Click here for a list you can view, download or print.


Initial Payment of 25% unless fewer than 21 days ahead

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Six three-course menus for Autumn.

Available from 01 October until 31 December.

Click here for a list you can view, download or print.

Choose a menu from the list below that we’ll cook and serve for everyone.

Menu 1  – £23.00 each

Indian banquet to share.

Popadoms with chutneys and relishes.
Fish pakora, Onion bhaji, Vegetable samosa, Tandoori prawn.
Beef madras. Chicken jalfrezi. Prawn, spinach & ginger. Spiced aubergine & potato. Channa dhal. Served with basmati rice.
Arran Dairies mango ripple ice cream.

Menu 2  – £24.00 each

Chicken & pork terrine, watercress and orange salad, St Clements mayonnaise.
Marinated salmon fillet with hazelnut and parsley crust, vegetable medley & steamed baby potatoes.
Chocolate roulade with seasonal berry compote.

Menu 3 – £24.50 each

Duck liver parfait with pistachio nuts, roasted shallot & date relish.
Steamed fillets of sole with chorizo & broad beans in cream sauce. Vegetable medley & buttery mash.
Autumn berry delice.

Menu 4 – £25.00 each

Bradan rost “Niçoise” – hot-smoked salmon with green beans, little gem, potato & egg in Arran grain mustard dressing.
Stuffed chicken breast wrapped in pancetta, vegetable sofrito with fresh tomato, basil and Pastis. Sauté potatoes.
Lemon, polenta & Ricotta cake, blueberry compote & crème fraîche.

Menu 5 – £27.00 each

King prawns and creamed leeks on George’s sourdough toast.
Pork tenderloin medallions, roasted red pepper sauce, wilted spinach and crushed  herbed potatoes.
Caramel apricot charlotte, pouring cream.

Menu 6 – £32.50 each

Warm fennel tart, autumn salad & balsamic glaze.
Roast loin of venison with herb butter. Pods, shoots & leaves and nutty potatoes.
Scottish cream with caramel orange compote and oatmeal praline.

It may be possible to provide an option for a limited number of guests with special dietary needs, but not as a menu choice.


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