Best Of 2017

Tues 9th Jan – Sun 18th Feb

We are pleased to announce the launch of our “Best of 2017” Dining experience from Tuesday 9th January – Sunday 18th Feb 2018

 

This new concept will capture the best flavours and dishes from our favourite plates of all 2017 concepts and roll them into one menu. We appreciate that we have managed to capture so many new customers along the way, whilst improving as a team and felt that the start of a new year is perfect timing to revisit dishes which excited us & the customers the most.

 

The team had curated a list of 2 dishes at each of the 6 courses, leaving the final decision of what goes on the menu down to our customers! Over the last 7-10 days we have been running online social polls across all platforms which will gave you all the power to influence the final six dishes of our “Best of 2017” menu.

 

Below is a list of the final dishes that you all voted for.

MENU

6 course tasting menu – £25

Wine Pairing – £25

Serving from Tuesday 9th Jan – Sun 18th Feb

The Chippie – Chips & Cheese

Parmesan Espuma / Confit Potato / Curry Oil

The Chippie – Steak Pie

Speyside Beef Shin / Onion Sauerkraut / Brioche

Childhood – Mac & Cheese

Glazed Chicken Wing / Charred Cauliflower / Truffle

Route 66 – Sea Bream Taco

Guacamole / Pickled Chilli / Preserved Lime and Red Onion Salsa

Illusion – Duck

Blueberries / Hazelnut / Wild Mushroom / Cocoa

Illusion – White Chocolate

Passionfruit / Lime Curd / Coconut

The Chippie – Chips & Cheese

Parmesan Espuma / Confit Potato / Curry Oil

Route 66 – Great Plains

Buffalo Mozzarella / Marinated Tomato / Basil Gel

Childhood – Mac & Cheese

Cauliflower Cous Cous / Charred Cauliflower / Truffle

Route 66 – Halloumi Taco

Guacamole / Pickled Chilli / Preserved Lime and Red Onion Salsa

Illusion – Beetroot & Gnocchi

Blueberries / Hazelnut / Wild Mushroom / Cocoa

Illusion – White Chocolate

Passionfruit / Lime Curd / Coconut

£5  Per Person

Smoked Haddock Bon Bon
Truffle & Parmesan MilkShake
Peanut butter Milkshake
Sourdough Bread

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