In addition to our A La Carte menu, our supper menu is served during our quieter months November-May, on Tuesday to Friday evenings only. Please request Supper Menu, when booking.


Confit of ‘Gartmorn Farm’ duck leg, puy lentils and pomegranate salad

Roast fillet of Scottish cod with smoked haddock potato broth

Wild mushroom tart tatin with salad leaves and red onion marmalade

Main Courses

Puddledub pork cheek slow cooked in Eden Mill clock beer, creamed celeriac and crispy pork belly

Roast fillet of Scottish monkfish with parmentier potatoes and crispy Serrano ham

Roast breasts of woodpigeon, cavolo nero kale, roast root vegetables with juniper scots pine flavoured game sauce


‘Golden syrup’ treacle tart with creme fraiche ice cream

Oat meringues with salted caramel ice cream and caramelised bananas on raspberry sauce

Trio of Scottish cheeses with homemade biscuits


3-Course Supper menu £33