Coast & Creel

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

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

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

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

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

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

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

Prosecco, peach liqueur, and white peaches.

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

Pale pink with rich red fruit and floral notes.

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

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

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

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

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

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

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

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.

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.

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.

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

Succulent Spanish pitted Gordal olives.

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

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

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

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

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

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

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

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

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

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

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

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

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.

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.

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.

With citrus dressing.

With Beurre Blanc.

With shrimp butter.

Served with garden peas & tartar sauce.

Served with chips.

Served with chips.

with Soft Fruits.

with Chocolate sauce & Whipped cream.

Passion fruit, lime juice, mango, and orange.

Strawberries, lemon juice, lime juice, carbonated soda.

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

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

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

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

Ripe tropical fruit with layers of richness from oak aging.

Fresh aromas of apple and citrus on the palate.

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

Richly textured with aromas of ripe apricot and peach.

Floral and fruity aromas with a creamy finish.

Snappy nose of lemon and lime with vibrant green apple.

Floral and fruity aromas with a creamy finish.

Floral and fruity notes with good freshness.

Bright and clean with hints of sweetness and floral notes.

Bold with intense fruit and velvety tannins.

Full of black fruit with hints of cocoa and clove.

Light and intricate with sweet red berries.

Full-bodied with aromas of blackberries and cherries.

Elegantly structured with plummy fruit and hints of smoke.

Bold with red fruits and a smooth finish.

Complex aromas with a velvety palate.

Soft and plummy with harmonious fruit flavours.