SEATED LUNCH AND DINNER

Sample seated lunch and dinner menu

When ordering we ask guests to pre-select one starter, one main and one dessert. 

All dietary requirements can be catered for with advance notice.

STARTER

• • Smoked magret of duck, beetroot, chicory, rye crumble, fig & merlot vinegar dressing

  • Seared fillet of Hereford beef, burnt & pickled onions, smoked garlic aioli, soft herbs, grapeseed mustard

  • Roasted king scallop, caramelized celeriac, shellfish sauce & wild chervil

  • Cured Scottish salmon, radish & herb salad, dill pollen, fennel yoghurt

  • Ragu & veloutè of artichoke, yeasted croutons, winter savoury oil  (V)

  • Slow cooked egg, mixed grains, dukkah spice, brown butter crumb, sorrel(V)

MAINS

• Rump of lamb, red skin potato pave, pickled trompette mushrooms, shaved artichoke, white onion

• Loin of Balmoral Estate venison, smoked spelt, spring onion, onion mash

• Pan roasted turbot, fennel, sea vegetables, puffed sea rosemary spätzle, caviar

• Scorched halibut, slow cooked pumpkin, toasted seeds, girolle mushrooms, mushroom powder

• White truffle risotto, carnaroli rice, chestnut, thyme cress (V)

• Cauliflower steak, hazelnut & caper salsa, young herb shoots (V)

DESSERT

• Burnt fig & pear, baked goat's curd, wild flower honeycomb

• Pistachio & olive oil cakes, stone fruits, sour cream, boozy cherries

• Chocolate creamaux, chocolate crumb, roasted coco husk, milk ice cream

CHEESE BOARD (ADDITIONAL SUPPLEMENT PER PERSON)

• A selection of international cheeses with homemade chutney and crackers