Kelp

Sourdough bread served with whipped seaweed butter.

Fresh oysters with a choice of accompaniments like seaweed hot sauce or rhubarb & ginger mignonette.

Deep pink chunks of smoked Tobermory trout served with fresh cucumber sauce and gin meringue.

Savoury Orkney crab doughnut with brown crab emulsion, chilli, and sesame.

Hand dived Barra scallops with XO Thermidor, puffed wild rice, and green onion.

Shetland mussels in cider, chorizo, and almond picada sauce.

Crispy skin-on fries seasoned with seaweed salt.

Burnt Basque cheesecake with lemon curd and Scottish raspberry sorbet.

A set menu offering two dishes and one side.

An additional dessert option for the Market Menu.