Cream of kitchen garden leek and potato soup with Cheddar toast

Belgian endive and walnut salad with Roquefort

Gordon Arms potted shrimps with mixed leaves and brown toast

Dunbar smoked mackerel rillettes, toasted sourdough, and cornichons

Chicken liver and Armagnac parfait with homemade chutney and toasted brioche

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A plate of North Berwick charcoal-smoked salmon and Dunbar smoked salmon with granary bread and lemon (starter / main)

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Roast rib of 35-day aged Borders beef with duck fat roasted potatoes, Yorkshire puddings, and veg of the day (£6 supplement)

New season asparagus, pea and saffron risotto with aged Parmesan

Fillet of St Ives wild sea bass with Tenderstem broccoli, new potatoes, and lemon oil

Tweed Valley venison ragu with fresh tagliatelle, aged Parmesan

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Mixed leaf salad || New potatoes with butter and chive || Tomato and red onion salad || (side dishes available @£5 supplement)

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Bryn’s classic vanilla crème brûlée

Armagnac prunes with vanilla ice cream

Bryn’s Selkirk Bannock bread-and-butter pudding with cream

A selection of award-winning ice creams and sorbets (for 1-3 scoops)

A plate of I.J. Mellis Scottish and French cheeses with homemade chutney, oatcakes, and grapes (£8 supplement)

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Any two courses for £36 || Any three courses for £40

(Minimum spend per person £36.00)

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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