KIN by Gary Maclean

traditional braised beef shin, oatcakes

seaweed, miso, radish apples and sesame

with broccoli and brambles

pickled walnut ketchup and whisky sauce

kiln smoked haddock, potato dules and burnt onion

poached egg, chive hollandaise

heritage tomatoes, pickled cucumber & dill

brown crab, barley, spinach & shellfish emulsion

Divine rose & raspberry fusion, 750ml

Elegant peach & jasmine fusion, 750ml

confit leg terrine, potato puree, leek, girolle, tarragon jus

curried mussel broth, spring vegetables

black pudding, braised puy lentils, wilted kale & pickled shallots

poached egg, chive hollandaise

raw spiced & caramelised cauliflower, oats & nuts, salsify, game chips, sloe gin sauce

crispy boulangère potatoes, purple sprouting broccoli, pea purée

mint & brown butter, shellfish glaze, pickled kohlrabi

confit fennel, cannellini beans, peas, shellfish sauce

raspberry & bramble sorbet

vanilla, heather honey, compressed apples, apple sorbet

Blackmount, Dhorlin, Mull Cheddar, Lanark Blue served with quince & oatcakes

raspberry ripple ice-cream

crème fraîche

served with clotted cream and jam

Sandwiches, gluten-free scones, and patisserie delights

Sandwiches, plain and fruit scones, patisserie delights

medium bodied with sweet toasted notes and creamy texture

sweet and elegant flavour of white tea with peach and pomegranate notes

aromatic with deep body and subtle orchid notes with a long-lasting malty finish

rich and velvety black tea with spicy undertones and sweet finishing notes of saffron and dates

colour changing antioxidant rich blend with creamy milk oolong, sweet candied lilac, mallow flower and apple