Sunday Lunch

Cream of green pea and kitchen garden mint soup

Baby spinach, avocado, and walnut salad with Roquefort

Isle of Wight tomatoes, Burrata cheese, basil, homemade basil-infused olive oil, and toasted sourdough

Gordon Arms potted shrimps with mixed leaves and brown toast

Dunbar smoked mackerel with homemade pickled heritage beetroot and crème fraiche

A plate of charcuterie with Yarrow Valley venison salami, homemade celeriac rémoulade and toasted sourdough

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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

Borderes Barnsley lamb chop on warm caponata

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Mixed leaf salad || Tomato and red onion salad ||  New potatoes with butter and chive ||| Side dishes are available @£5.00 supplement

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Our Kitchen Garden’s new season rhubarb and vanilla creme brulee

Glen Heather honey Honey Cake with salted caramel ice cream by @she.likesbaking

Armagnac prunes with vanilla ice cream

Bryn’s Selkirk Bannock cake ‘Bread-and-butter’ pudding with cream

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

A plate of Scottish and French cheeses* with homemade chutney, oatcakes, and grapes (£5 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