Our Food

Menu Samples

All our menus are bespoke and are tailored to the individual, whilst using the finest of seasonal ingredients.


The following are a few samples of what we can supply but we are by no means limited to. Whatever style of food you require we will be able to offer a solution that will fit into your budget and keep you and your guests very happy. Whether its a function for 300 or a birthday party in your own home

As we tailor every event to suit your needs, all prices are by arrangement.

Please note that this is a very small sample of what we can offer and encourage you to Contact Us to discuss your event

Canapes

Confit Duck, Pear and Stornaway Black Pudding “Sausage Roll”

Korma Braised Beef “Calzone”

Buffalo Mozzarella, Iberico Ham, Basil and Cantelope Melon

Honey Glazed Pork and Herb Chipolatas with Confit Shallots, cheddar mash

Slow braised Moroccan style Lamb Croquettes, Aubergine and Harissa dip

Tiger Prawn spring Rolls with Sweet Soy and Chilli

Gruyere Cheese, Chilli and Artichoke Beignets

Starters

Pumpkin, Galangal and Coriander Root Soup

with Coconut and Rocket Pesto 
(available with Flamed Tiger Prawns)

Local Crab and Lobster Bisque

with filled Tortellini

Woodland Mushroom and Madeira Bisque

with Confit Duck leg meat, Truffle croutons

Smoked Ham Hough Terrine

with Piccalilli and Apple Dressing

Goats cheese Gnocchi

with Smoked Heritage Tomatoes and Red Pepper Tuille

Whisky and Treacle Cured Scottish Salmon

with Fennel and Apple Salad, Roast Scallop

Main Courses

Roast Rib of Prime Aberdeen Angus Beef

with Duck Fat Potatoes, Roasted Vegetables, Port Juices, Yorkshire pudding

Tamarind Roasted Loin and Braised Cheek of Grampian Pork

with Red Cabbage, Fondant Potato

Peppered Loin of Dess Estate Venison

with Parsnip Puree, Ragout of Savoy Cabbage, Cocotte Potato Port Jus

Roast Breast of Grampian Chicken

stuffed with Whisky and Haggis Mousse & Fondant Potato

Roast Breast of Moroccan spiced Corn Fed Chicken

with Smoked Aubergine Puree, fondant sweet potato & cumin roasted parsnips

Roasted Rump of Scottish Lamb

Braised Shoulder and Potato Galette, Spiced Cauliflower Puree

Roast Cod Fillet

Rosemary Crushed Baked Potatoes, Sweet Corn Veloute and Chorizo Crumb

Pan fried Monkfish

on a Curried Mussel Broth finished with Cream

Desserts

Lemon Grass Crème

with Macerated Fruits in Galangal and Lime leaf Syrup, Coconut Praline

Blairgowrie Raspberry Panna Cotta

with Sweet Wine Jelly, Raspberry Sorbet, Butter Biscuit

Seasonal Tart Tatin

with accompanying Ice Cream and Garnish

Dark Chocolate Brownie

Roast White Chocolate Cream, Boozy Cherries and Sorbet