Purslane Restaurant

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

Scallops supplement +£1.50

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

Cheese supplement +£1.50

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

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

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

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

Venison supplement +£1.50

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

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

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

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

Gooseberry cheesecake with an elderflower sorbet

Coffee and petit fours supplement +£5.95

Steak tartare with beer mustard and beef fat potato rosti

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

Citrus cured monkfish with chorizo oil and heirloom tomatoes

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

Cheese supplement +£2

Wild mushroom tortellini with pheasant mushrooms and toasted buckwheat

served with biscuits and chutney

Cheese supplement +£11

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

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

Sautéed wild mushrooms with a roasted yeast emulsion

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

Pork tortellini with tomato fondue and chorizo oil

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