Coast & Creel

Langoustines, razor clams, cockles, red prawns, and mussels with baby potatoes and corn on the cob. Minimum two people.

A vibrant salad featuring wild rocket, blue cheese, olives, red onions, toasted walnuts, and sun-dried tomatoes, drizzled with reduced vinaigrette. Add 5oz Picanha steak +11.95, add grilled prawns (2pcs) +8.95.

Traditional battered haddock, served with triple-cooked chips, garden peas, tartar sauce, a lemon wedge, and pickled shallots.

Delicately pan-fried lemon sole, served with baby potatoes, asparagus, courgette, shrimp, capers, and a parsley lemon butter sauce.

A luxurious selection of charcoal-grilled crustaceans and fish fillets including Scottish lobster, langoustines, seabass fillets, prawns, and scallops. Accompanied by a delectable crustacean bisque with white wine, garlic, olive oil, and a hint of chilli, served with triple cooked chips.

Succulent lamb rump from Scottish Borders served with baby roasted potatoes, courgette, broccolini, and salsa verde.

Handmade gnocchi tossed with parmesan, pistachio, basil, and pine nuts.

Five king scallops dressed in Isle of Mull cheddar and manchego, triple-cooked chips, and chef's salad.

Chargrilled sea bass fillets served atop crushed baby potatoes, accompanied by tender steamed broccolini, courgette, tomatoes & garlic-caper sauce.

Succulent halibut fillet served with dauphinoise potatoes, courgette, asparagus, samphire, parsley oil and beurre blanc.

Marinated chicken breast grilled to perfection, served with dauphinoise potatoes, wild rocket, and chimichurri.

A fragrant coconut curry infused with ginger, garlic, and chilli, served with basmati rice. Medium spiced & creamy.

A symphony of langoustines, cockles & red prawns in a seafood bisque with fresh cherry tomatoes, parsley, chilli, and garlic, finished with parmesan.

A delightful lemon cheesecake served with a dollop of whipped cream.

Drizzled with toffee sauce, accompanied by soft fruits and vanilla ice cream.

Mini churros filled with dulce de leche, dusted with cinnamon, served with vanilla ice cream and dark chocolate sauce.

Please enquire about available flavours.

Served with salted caramel ice cream and drizzled with caramel sauce.

Soft and plummy with harmonious fruit flavours.

Complex aromas with a velvety palate.

Bold with red fruits and a smooth finish.

Light and intricate with sweet red berries.

Elegantly structured with plummy fruit and hints of smoke.

Full of black fruit with hints of cocoa and clove.

Bold with intense fruit and velvety tannins.

Full-bodied with aromas of blackberries and cherries.

Straw yellow, with hints of white fruit and floral scents.

Snappy nose of lemon and lime with vibrant green apple.

Fresh aromas of apple and citrus on the palate.

Floral and fruity notes with good freshness.

Floral and fruity aromas with a creamy finish.

Balance of tropical and herbaceous flavours, with gooseberry and green pepper.

Richly textured with aromas of ripe apricot and peach.

Ripe tropical fruit with layers of richness from oak aging.

Floral and fruity aromas with a creamy finish.

Bright and clean with hints of sweetness and floral notes.

Grilled with parsley & garlic butter, served with triple cooked chips and chef's salad.

Grilled with parsley & garlic butter, served with triple cooked chips and chef's salad.

Flavourful beef brisket on a soft tortilla, topped with salsa roja and pickled shallots.

Gin-cured salmon, garnished with coriander, shallots & lime salsa, crème fraîche, herb oil, and served with a sourdough bread.

Crispy croquettes filled with goats' cheese and wild mushrooms, served with miso mayo and parsley oil.

A delightful combination of pan-seared scallops, red prawns, goats' cheese and wild mushroom croquettes, with black garlic aioli, shrimp, lemon, clarified caper butter & miso mayo.

Scottish scallops adorned with white wine, shrimp, lemon, clarified caper butter, parsley oil, samphire, and artisan bread.

A rich, homemade bisque, served with freshly baked bread and dulse butter.

Served with whisky, honey & mustard dip, and rocket.

Crispy cod croquettes served with pickled samphire, and miso mayo.

Red king prawns, cooked to perfection with garlic & chilli, with black garlic aioli, and sourdough.

Tender grilled octopus paired with baby potatoes, romesco, and salsa roja.

Strawberries, lemon juice, lime juice, carbonated soda.

Passion fruit, lime juice, mango, and orange.

Delightful blend of mint, lime juice, sugar and soda.

Spanish Padrón peppers, complemented by salt flakes and herb crème fraiche.

Fresh, market-sourced oysters, accompanied by your choice of sherry vinegar/shallots/lemon or Edinburgh gin/lime/chilli/mirin/ginger.

Artisanal bread for two, served with a velvety seaweed butter.

Succulent Spanish pitted Gordal olives.

White rum, strawberries, lemon juice, lime juice, carbonated soda.

Prosecco, peach liqueur, and white peaches.

Delightful blend of rum, mint, lime juice, sugar and soda.

Altos 100% agave plata tequila, Cointreau, simple syrup, & freshly squeezed lime juice.

Talisker 10-year-old, Angostura bitters, orange peel, toasted rosemary.

Aperol, sparkling wine, passion fruit liqueur, citrus blend.

Vanilla vodka, Passoa, lime juice, and passion fruit.

Bombay Sapphire gin, simple syrup, freshly squeezed lemon juice, crème de mûre, lemon zest.

With Beurre Blanc.

With citrus dressing.

Pale pink with rich red fruit and floral notes.

Provence-style rosé with aromas of stone fruit and raspberry.

Apple and brioche lead in this medium-bodied, fruity, and classically biscuity Champagne.

Delicate and aromatic, with fresh peach, pear, and elegant zest.

With shrimp butter.

with Chocolate sauce & Whipped cream.

with Soft Fruits.

Served with chips.

Served with chips.

Served with garden peas & tartar sauce.