
start
shellfish chawanmushi
aged beef tartare, truffled egg, bone marrow
loch quart salmon, soy, trout roe, chive
orkney scallop, preserved lemon, spiced cream
braised radish, white miso broth
wild mushroom congee, sea herbs
vegetable tempura, yuzu aigre-doux, shiso
grilled scottish langoustine, miso caramel, mussel velouté
follow
poached lemon sole, nashi pear, yuzu kosho
glazed beef brisket, crispy shrimp, pomme puree
butternut agnolotti, xo, aged parmesan
