radiCibus

crispy potato pave, truffle infused EVOO, 24 month Parmigiano Reggiano DOP

rosemary polenta, crispy egg yolk, guanciale, Pecorino romano DOP

Hand dived Scottish Scallops, oyster mushrooms, marinated carrots, yellow peppers, Jerusalem artichoke

burrata, chilli infused EVOO, pea tendrils, cashews, raw Isle of Wight tomatoes emulsion and peaches, focaccia croutons

linguine tossed in crab bisque, velvet Scottish crab meat, Day boat Scottish squids, cherry tomatoes, hazelnut, garlic, chilli and chive

our spelt tagliatelle, slow cooked Scottish venison shoulder ragù, Pecorino Romano DOP

ricotta and spinach stuffed white spelt ravioli, asparagus, red onion, pine kernels, lemon zest and aged goat cheese

pan fried Scottish Turbot, fried courgette, garlic and parsley mayo, courgette sauce, lamb lettuce and almond flakes salad

grass fed Scottish Angus Sirloin steak, mustard potato purée, porcini mushrooms, jus, tenderstem broccoli

fried aubergines, San Marzano tomato sauce, Parmesan textures, basil sorbet

savoiardi biscuit, espresso, mascarpone, dark chocolate & zabaione

lemon curd espuma, preserved peaches, candied orange zest, pistachio paste and crumble

fried puff pastry raviolo filled with ricotta and Moliterno truffle pecorino, slow cooked red onion foam and Acacia honey

5 course tasting menu