March Tasting Menu
Join us this March for a culinary journey with our Five-course Tasting Menu from Thursday to Saturday
Our seasonal 5-course tasting menus at The Gordon Arms Restaurant with Rooms change monthly to showcase the finest local and seasonal ingredients, sourced from our kitchen garden and nearby farms. Each menu is expertly crafted by Chef-owner Bryn Jones to highlight the flavours of the season, offering an ever-evolving dining experience. Accompanied by carefully selected wine and whisky pairings, our tasting menu invites you to savour the very best of the Scottish Borders.
MARCH FIVE-COURSE TASTING MENU
Available for lunch or dinner Thursday – Saturday. Advanced booking (min 24H) is required.
Cream of wild garlic soup
Wine: THE GOOGLY, Chardonnay, One Chain, 2023, South Australia (£5.50 / 125ml)
Whisky Alternative: GLEN MORAY, Speyside Single Malt Scotch Whisky (40%) (£6.50 / 25ml)
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North Atlantic crab and leek tart
Wine: LA GRANDE BAUQUIÉRE Rosé, Côtes de Provence, 2022, France (£5.50 / 125ml)
Whisky Alternative: THE HEARACH, Isle of Harris, Single Malt Scotch Whisky (46%) (£9.00 / 25ml)
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Confit of Borders duck leg with butter bean broth
Wine: LUIS CAÑAS, Rioja Crianza, 2020, Spain (£9.30 / 125ml)
Whisky Alternative: BUNNAHABHAIN, 12-Year-Old, Islay Single Malt Scotch Whisky (46.3%) (£8.00 / 25ml)
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Hebridean blue cheese with oatcakes and homemade apple chutney
Wine: PEDRA #3, White Port (chilled) (£5.60 / 50ml)
Whisky Alternative: ARRAN, Single Malt Scotch Whisky, Sherry Cask (55.8%) (£9.50 / 25ml)
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Rhubarb crème brûlée
Wine: New Wine Pairing: COLHEITA TRADIA, Late Harvest, 2017, Portugal (£9.50 / 100ml)
Whisky Alternative: LAPHROAIG, 10 Year, Islay Single Malt Whisky (40%) (£6.50 / 25ml)
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Five-course tasting menu £60 pp
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Available for lunch and dinner every Thursday to Saturday. Our tasting menu is designed for the whole table. Please be aware that due to kitchen size, we are unable to accommodate individual dietary restrictions for this menu.
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Our seasonal 5-course tasting menus at The Gordon Arms Restaurant with Rooms change monthly to showcase the finest local and seasonal ingredients, sourced from our kitchen garden and nearby farms. Each menu is expertly crafted by Chef-owner Bryn Jones to highlight the flavours of the season, offering an ever-evolving dining experience. Accompanied by carefully selected wine and whisky pairings, our tasting menu invites you to savour the very best of the Scottish Borders.
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All our food is prepared in a kitchen where nuts, gluten and other allergens are present.
Full allergen information is available on request, please ask your server.
90% of our menu can be adapted for those who are intolerant to gluten. We also have gluten free toast available.
Please allow time for preparation as all our meals are cooked to order. Dishes may take at least 30 minutes to prepare.
A 10% service charge will be added to tables of six or more.
Our short list of local and UK produce can be found here