Menus

We write all of our menus for each and every event.

Although there are some dishes that we love and want to recommend from time to time, by and large, each menu is a distinct reflection of the clients and their vision for the event.

Grazing plate and bowl

 

Starter/reception table

Scottish charcuterie

Baked Clava brie topped with roasted grapes

Scottish crab, lemon mayo and chilli, sourdough crostini

Ham Hock Terrine

Beetroot cured smoked salmon

Fresh sourdough bread and butter

 

Mains

Slow cooked brisket chilli, topped with crème fraiche

Roast pheasant, cavolo nero and bacon

Stuffed pork loin with roasted apples and celeriac

Baked side of salmon topped with caper butter and dill

Whole roast cauliflower gratin, topped with toasted hazelnuts

Leek, wild garlic, spelt cakes topped with herby tomato sauce

 

Sides/salads

Beetroot trio, walnuts and blood orange

Rainbow root vegetables, heather honey, thyme

Local leaves, flowers, and herbs

Potato salad, chives, capers and homemade mayo

Purple sprouting broccoli, broad beans, sugar snaps, herby butter

 

Dessert Table

Scottish Cheeseboard, chutneys and sourdough crispbread

Gluten free chocolate torte, clotted cream, honeycomb

Baked Cranachan cheesecake, fresh raspberries

Classic Victoria sponge layer cake with strawberries and cream

Shortbread selection

 

Scottish roast, batch brew filter coffee

Scottish teas

 

Late night ‘pick me up’

Warm sausage rolls with haggis/venison sausage/veggie haggis served with homemade ketchup

Toulouse Sausage scotch eggs/veggie haggis scotch eggs    

 

Starter/reception platterstable

Spicy tomato, onion and herb fritters, yoghurt dip

Hummus, olive tapenade dips

Grilled courgettes, marinated feta

Mediterranean charcuterie

Caprese skewers

Warm pitta breads, marinated olives

 

Mains table

Seared beef, romesco sauce, warm cherry tomato salsa

Wild salmon side, stuffed with herby rice and chickpeas

Slow roast leg of lamb, garlic and rosemary

Harissa baked aubergines and feta, jewelled saffron rice

 

Sides/salads

Zingy warm potato, red onion and garlic salad

Creamy dauphinoise potatoes

Heirloom tomato, quinoa, mint

Candy stripe beets, walnuts and dill

Rainbow slaw

Roast heritage carrots, labneh, herb oil

Mixed leaf, edible flowers, cucumber

 

Dessert table

Pistachio baklava

Orange and almond drizzle cake

Lemon tart

Portuguese custard tarts

Brown sugar pavlova, fresh figs, berries honey and walnuts

Edinburgh roast coffee and a selection of teas

 

Late night pick me up

Vegetable and Halloumi Skewers or Lamb koftas with pitta, tomato salad and tzatziki

 

Starter/reception tabledeep bowl

Hummus and Roast pepper and walnut dip

Pomegranate and honey glazed chicken skewers with tzatziki

Stuffed vine leaves

Labneh topped with za’atar and olive oil

Marinated olives, feta and grilled vegetables

Warm flat breads

 

Mains table

Chicken Sharwarma; thighs marinated in spices and garlic, chargrilled

Roast Leg of lamb, green harissa and lemon

Whole baked organic salmon, stuffed with herby rice and chickpeas topped with za’atar

Roasted Squash with chilli yoghurt, coriander sauce, giant cous cous, pistachio, pomegranate and tomato salad

Harissa baked aubergines, jewelled saffron rice

Bourekas; spinach, feta and goat’s ricotta pie topped with toasted pine nuts

 

Sides

Zingy warm potato, red onion and garlic salad

Rainbow slaw

Roasted lemon and herb potatoes

Heirloom tomato, quinoa, olives

Grilled asparagus, broad beans, fresh peas

Beetroot; red, golden and candy stripe, walnut and feta

Roast heritage carrots with fresh herbs, labneh, coriander seed oil

Mixed leaf, edible flowers, cucumber, cherry tomato

Crushed puy lentils with cumin and tahini yoghurt

 

Dessert table

Sea salt brownie with rose Chantilly cream and rose petals

Pistachio Baklava

Orange almond cake with yoghurt and honey

Fresh mint tea and coffee

 

Late night ‘pick me up’

Lamb or beef koftes and veggie halloumi kebabs, flat breads and tzatziki