Hogmanay 2024

Tables are politely requested to vacate the restaurant by 11.30 pm. A deposit of £20 per person is required to secure the reservation.

£70.00 per person

 

 

ON ARRIVAL

 

Glass of Pierre Mignon Champagne and finger bruschetta
Of heritage tomatoes, capers, shallots and parsley. Finished with white anchovies

 

 

TO START

 

Bruschetta of Hebridean Smoked Salmon
Served with crispy capers and pickled radish. Topped with caviar and hollandaise sauce

Seafood Thermidor
A medley of seafood with pecorino, egg, calvados, mustard and cream. Finished with crispy panko and grilled until golden brown. Topped with crispy samphire.

Cheese on Toast
Grilled goats cheese served on toasted brioche with a walnut, grape and leaf salad drizzled with honey and a sprinkle of thyme

Game Terrine
Served with pickled vegetables, red onion chutney and sourdough wafers

Cullen Skink
Traditional and hearty. Smoked haddock, leek, potato and cream soup. Served with crusty bread

 

 

THE MAIN EVENT

 

Pan Seared Shetland Halibut
Served with a seafood orzo risotto and a shellfish bisque. Finished with a steamed crevette

Vegetable Pithivier
Served on a bed of cavolo nero with a wholegrain mustard sauce

Grilled fillet of Sea Bass
Served with king prawns and mussels tossed in a garlic, lemon and chilli butter, with asparagus and sautéed potatoes.

Pan Roasted Fillet of Scotch Beef
Served with buttered cavolo nero, Pommes Anna potatoes and a Bordelaise sauce (£7.00 supplement)

 

 

LAST DESSERT OF THE YEAR

 

Sticky Toffee Apple Pudding
Served with warm toffee sauce and vanilla ice cream

Hogmanay Affogato
Vanilla ice cream, with a single espresso and a shot of Tomatin Legacy malt whisky

Cranachan Ceesecake
with oats, honey, a splash of malt whisky and fresh raspberries

Quartet of Scottish cheeses:
Strathdon Blue
Black Crowdie
Morangie Brie
Tain Cheddar

Served with honey, walnuts and oatcakes
(£3.50 supplement)