Sunday Lunch

Lobster bisque

Vine and cherry tomatoes, Buratta, basil, and homemade basil-infused olive oil

Belgian endive and walnut salad with Roquefort

Charcoal smoked salmon with homemade horseradish sauce

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 vegetables of the day (£6 supplement)

Saffron, broad bean, and pea risotto with aged Parmesan

Fillet of St Ives gurnard with tenderstem broccoli, new potatoes, and lemon oil

A plate of Dumfries smoked salmon with granary bread, home-pickled cucumbers, and lemon

Loin of a rare breed of Oxford Sandy Black pork with Nduja spicy chickpeas, cherry tomato, and roasted red pepper

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

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Vanilla ice cream with Pedro Ximenez sweet sherry

‘Eton Mess’

Our Kitchen Garden rhubarb and vanilla crème brûlée

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

A plate of Scottish Borders cheeses with homemade chutney, oatcakes and apple (available @£4 surcharge)

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One course is £23 || Any two courses for £32 || Any three courses for £36

(Minimum spend per person £23.00)

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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