Our goal is to tell a story of time and place, creating menus that showcase the natural gems of our region. We serve creative, comforting dishes full of flair, cooked over ember and flame. Every element is built on the highest quality ingredients, guided by a commitment to ethical and sustainable sourcing and a drive toward zero waste.

Wee Plates

Hairst Bree “Harvest Broth” a Scottish vegetable broth with sourdough 7

Heirloom beetroot tartare with yolk and herbs 10

Chicken Liver Parfait on rye bread with pickled onions 10

Prawn Marie Rose 12

Clams, garlic and parsley in a white wine sauce with sourdough 14

Clams with spicy nduja sausage and pancetta 14

Highland venison carpaccio with confit yolk, black garlic and pickles 14

Big Plates

House salad with grape, apple, seeds, nuts, radish and balsamic emulsion 16

Charred hispi cabbage with barley and dressed leaves 17

Coalfish in beer batter with tartare sauce and chips 18

7 oz burger with cheese, lettuce, pickle and brioche bun with chips 18

Chicken Schnitzel dressed in lemon, capers, shallots and gherkins 20

Fire cooked monkfish with bois boudran sauce and fennel salad 23

Highland flat iron steak with salad and truffle bordelaise sauce 25

Sides and Snacks

Chips 5 Gordal olives 6

Dressed salad 6 Green beans and gremolata 6

Ratte potatoes 5 Bread and Butter 4

Desserts

Rhubarb crumble with vanilla ice cream 9

Argyll mess scottish strawberry and raspberry with meringue and whisky cream 9

Lemon meringue pie 9

Homemade Ice cream and sorbet selection 8

Auld Alliance of Scottish and French cheeses 14