Quartier

Celeriac and blue cheese soup, grissini. (v)

Goats cheese and caramelised onion tart, hazelnuts. (v)

Tuna tataki, tobiko, seaweed salad, citrus dressing.

Beetroot cured Scottish salmon, celeriac remoulade, black mustard dressing.

Seared scallops, roasted cauliflower purée, polenta chips, rosemary and hazelnut pesto.

Roast pigeon breast, Jerusalem artichoke dauphinoise, baby gem, pickled onion, blueberry jus.

Red onion Pakora, cauliflower couscous, lime yogurt. (v)

Sides & Salads

Hand cut chips, french fries, mashed potatoes, seasonal vegetables, sweet potato fries, mushy peas, chargrilled baby gem, rocket and parmesan salad

Surf & Turf - Orkney beef fillet, lobster, onion ring, truffle jus

Pan fried halibut, langoustine crust, heritage radishes, watercress purée.

Roast turkey, chestnut stuffing, Cumberland chipolatas, cranberry sauce, and all the trimmings, red wine jus.

Pan fried sea bass, spiced Colfiorito lentils, fennel, sauce vierge.

Gressingham duck breast, parsnip purée, Savoy cabbage, barberry sauce.

Chargrilled polenta, roasted aubergine, red pepper coulis, herb salsa. (vg)

Wild mushroom and chestnut risotto, wilted Brussel sprouts, truffle oil. (v)

Chicken Caesar salad

Chargrilled chicken breast, lardons, shaved Parmesan, anchovy dressing

9oz. Orkney rib eye, hand cut chips, béarnaise sauce.

Charolais Cross beef burger, gruyère, bacon, tomato relish, hand cut chips.

Soybean burger, avocado, Eight tomato relish, spicy hand cut chips. (v)

Traditional beer battered cod, hand cut chips, tartare sauce.

Game pie.

Hand cut-chips/french fries/mashed potatoes

Seasonal vegetables/sautéed spinach/mushy peas

Mixed leaf salad with feta and olives/rocket and Parmesan salad

Mirror-glazed chocolate cake

A deliciously creamy dark chocolate ganache finished with real gold leaf

Chocolate bombe filled with a coconut parfait and a rum infused mango salsa

Lemon meringue tart

Pistachio mille-feuille, lavender ice cream

Orange chocolate tart

Ice cream and sorbet selection

Chef's Selection of Desserts

Eight Truffles

Selection of 3

Selection of 6

SELECTION OF BRITISH CHEESE

Personal £8.75 Table £17.50

Baron Bigod

Fen Farm, Suffolk

The only traditional raw milk Brie-de-Meaux style cheese produced in the UK. Baron Bigod is a cream, white bloomy-rind cheese handmade on the farm by Jonny and the team, from their own Montebeliarde cow's milk

Burt's blue

Ollerton, Cheshire

Burt's Blue is a semi-soft cow's milk cheese, punctuated with blue veins. Each cheese is handmade using the milk from local dairies

Lavender Hill

Pylle, Somerset

Lavender Hill is a soft mould-ripened goat's cheese, rolled in Lavender Petals. Made by Pete Humphries in Somerset using pasteurised milk from the dairy's own herd of white Saanen, brown and white Toggenburg, black and white British Alpine and Anglo-Nubian goats

Pave Cobble

Bagborough Farm, Shepton Mallet

A new ewe's milk cheese from Somerset's White Lake, moulded into a truncated pyramid. The pate is springy and soft, with a melting quality on the palate. On first taste notes of sweet cream emerge, followed by fresh cobnuts and a slight lanolin gaminess that deepens the complexity of this rather young cheese

Quicke's Vintage Cheddar

Home Farm, Devon

Quicke's Mature is allowed to breathe as it matures for at least 24 months giving the intense Cheddar its hallmark rind and depth of flavour. It has a rich complex flavour which develops as it teaches the back of your palate