Sunday Lunch

Cream of kitchen garden leek and potato soup

Belgian endive and walnut salad with Roquefort

Gordon Arms potted shrimps with kitchen garden mixed leaves and brown toast

Dunbar smoked mackerel with homemade pickled Kitchen Garden heritage beetroot and crème fraiche

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

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A plate of Dunbar smoked salmon with crêpe, sour cream, and dill (£2 supplement for a starter / £4 for a 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)

Handmade mushroom tortelloni with wild mushroom sauce, white truffle oil, and aged Parmesan

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

Tweed Valley venison ragu with fresh tagliatelle

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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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‘Drunken Cherry’ chocolate gateaux  by @she.likesbaking

Kitchen garden blueberry and vanilla crème brûlée

Bryn’s Rice pudding with our kitchen garden berry varenye

Armagnac prunes with vanilla ice 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