Purslane Restaurant

Scallops a la plancha with cauliflower puree, roasted cauliflower and raisins

Scallops supplement +£1.50

Salmon Ballantine with fennel and lemon compote, smoke salmon, black olives puree, tomato and caviar

Assiette of pork belly, pancetta wrapped pork fillet, glazed pork cheek with parmesan polenta, roasted butternut and jus gras

Roast loin of venison with braised turnip, fondant potatoes, parsnip puree, choux farci and blackberry jus

Venison supplement +£1.50

Hake fillet with a vegetable fricassee, bay spinach, brown shrimp and caviar

Selection of cheeses from I.J.Mellis, served with biscuits and chutney

Cheese supplement +£1.50

Dark chocolate delice with raspberry compote, Chocolate sorbet and chocolate brittle

Vanilla Panacotta, Mixed Berries, Blueberry Sorbet, Raspberry Coulis and Tuille

Cornfed chicken roulade with sweetcorn, chicken parfait in an almond and peanut brittle and toasted brioche

Citrus cured monkfish with chorizo oil and heirloom tomatoes

Steak tartare with beer mustard and beef fat potato rosti

Wild mushroom tortellini with pheasant mushrooms and toasted buckwheat

Roast breast of corn fed chicken with roasted garlic mash, pipperade and salsa verde

Courgette tarte fine, whipped karst Ash goats cheese and preserved lemon gel

Gooseberry cheesecake with an elderflower sorbet

Cheese supplement +£2

Coffee and petit fours supplement +£5.95

Charred mackerel, dashi, braised turnip and a fennel and apple salad

Sautéed wild mushrooms with a roasted yeast emulsion

Pork tortellini with tomato fondue and chorizo oil

Turbot a la plancha with sautéed leeks, spinach, furikaki and green sauce

Roast breast of salt aged duck with cherry puree, braised turnip, rye grain and confit duck leg

served with biscuits and chutney

Cheese supplement +£11

Perthshire strawberry tart with a white chocolate and strawberry mousse and milk ice cream

Dressed crab with kaffir lime mayonnaise, Thai peach salsa and satay sauce