Gigi's Restaurant

Roasted beetroot paired with whipped goat's cheese, orange segments, candied walnuts and pea shoots, finished with a balsamic glaze.

Butterflied king prawns gently simmered in a rich Sicilian-style tomato sauce with garlic and chilli.

Golden fried calamari, crisp and light, served with tomato and chilli or tartar sauce.

Smooth chicken liver pâté enriched with Port and fig jam, served with toasted sourdough.

Crisp breaded haggis bon bons served with smooth turnip purée and a rich whisky sauce.

Pan-seared king scallops with crisp black pudding on parsnip purée, finished with pomegranate, radish, pea shoots and crispy parsnips.

Fresh burrata served with roasted figs, crushed pistachios and a delicate drizzle of truffle honey.

Scottish mussels gently steamed in a light cream sauce until tender and aromatic.

Our chef's daily soup, prepared using seasonal ingredients and finished with fresh herbs.

Paccheri pasta tossed with prawns, calamari and mussels in a rich tomato sauce with a gentle hint of chilli.

Mezzi rigatoni tossed with Scottish salmon in a smooth tomato and cream vodka sauce.

Light potato gnocchi folded through vibrant basil pesto with sun-dried tomatoes and pine nuts.

Homemade tortelloni filled with haggis, served in a smooth whisky cream sauce.

A refined take on the Roman classic with pancetta, egg and aged cheese, finished to a silky texture.

Rigatoni coated in a rich sauce of Italian sausage, tomato, cream and brandy.

Fresh pappardelle coated in a slow-braised ossobuco ragù.

Baked aubergine layered with rich tomato sauce and melted cheese.

Silky spaghetti dressed in a velvety courgette cream, finished with crisp courgettes.

Traditional baked lasagne layered with slow-cooked beef ragù and silky béchamel.

Linguine with king prawns and shrimps in a light garlic and cherry tomato sauce.

Creamy wild mushroom risotto finished with aromatic truffle oil.

Seabass fillet served with a silky Prosecco butter sauce, crispy potato terrine and tenderstem broccoli.

Golden fried king prawns and calamari, served with a choice of mixed salad or fries.

Slow-braised beef cheek served on Parmesan polenta with king oyster mushroom and a rich red wine jus.

Prime beef fillet, exceptionally tender, cooked to your preference and served with chips or fries.

Well-marbled ribeye steak, cooked to your liking and served with chips or fries.

Crisp breaded chicken breast served with roast garlic aioli, mixed salad and baby confit potatoes.

Spicy ventricina salami paired with buffalo mozzarella and fresh basil.

Roasted courgettes and red peppers with garlic oil and basil over a classic tomato base.

San Marzano tomato sauce, Fior di Latte mozzarella and fresh basil, finished with extra virgin olive oil.

A luxurious blend of four Italian cheeses melted over our Neapolitan base.

Our signature pizza with roasted chicken, honey roast ham, meatballs, pepperoni and chilli oil.

'Nduja sausage and roasted chicken balanced with creamy ricotta.

White base pizza topped with woodland mushrooms and walnuts, finished with rocket and truffle oil.

Prosciutto di Parma and fresh mozzarella, finished with peppery rocket and aged cheese shavings.

White base pizza topped with Italian sausage, thinly sliced potatoes and fennel.

Warm focaccia topped with melted gorgonzola, sweet pear, toasted walnuts and fresh rocket, finished with balsamic glaze.

Garlic butter focaccia baked with mozzarella, finished with marinated tomatoes and balsamic glaze.

Warm focaccia brushed with garlic butter and fragrant rosemary.

A generous selection of Italian cured meats, grilled vegetables, fresh mozzarella, olives and cheeses, presented for sharing.

Slow-roasted heritage carrots glazed with honey.

Crispy layered potato terrine served with roast garlic mayonnaise.

Homemade chunky chips, crisp and golden.

Sweet poached pears with peppery rocket.

Chargrilled tenderstem broccoli finished with confit garlic and olive oil.

Thin-cut fries cooked until golden and crisp, seasoned simply with sea salt.

Crisp fries tossed with truffle oil and cheese, served with truffle mayonnaise.

Crisp cos lettuce with classic Caesar dressing, pancetta and croutons.

Oven-baked garlic bread, crisp on the outside and soft within, served plain or with melted mozzarella.

Warm, freshly baked sourdough served with extra virgin olive oil, aged balsamic vinegar and whipped butter.

Toasted garlic bread topped with marinated vine tomatoes, fresh basil and extra virgin olive oil.

Garlic toast layered with buffalo mozzarella, marinated tomatoes, basil pesto, rocket and balsamic glaze.