Chef Proprietor Adam Newth and the Team would like to welcome you to the Tayberry Restaurant. We are delighted that you have chosen to dine with us today. At the Tayberry, we strive to create a contemporary dining experience, using a combination of modern and classic techniques to showcase the best of Scotland’s Natural Larder, sourcing only the finest ingredients from an array of hand selected, quality suppliers.

TAYBERRY DINNER MENU

Chefs Daily Baked Bread

Amuse Bouche

Wild Scottish Game Terrine, Jerusalem Artichoke, Leek Ash, Cranberry and Endive salad

Puff Pastry Pithivier of leek and foraged mushrooms, chestnut, Smoked cheddar crème

Oak Smoked Salmon Timbale, Nero pasta, lemongrass and ginger bisque

Braised Venison Suet Pastry Pie, Neep, salsify, black pudding, winter kale

Shetland Cod, braised farrow grain, pickled carrot, sauerkraut, roasted shallots

Black Isla Beef Butler Cut, heritage carrots, potato gratin, mushroom and chestnut puree

Chocolate and Hazelnut Ganache, Candied Nuts, Redcurrants, Praline Ice-cream

Ginger and mango cheesecake, crabbies ginger wine, passion fruit, tropical fruit sorbet

Trio of Scottish Cheeses, toffee apple, sweet potato and chilli compote, baby pear

TAYBERRY TASTING MENUS

 

Our surprise tasting menu is the perfect way to experience
Chef Adam Newth’s passion for seasonal Scottish ingredients.
The tasting menu must be consumed by all members of your party.
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5 Course Tasting Menu 45
8 Course Tasting Menu 65
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Add to this our wine pairing menu where our Sommelier has designed for you
a selection of fantastic world wines to perfectly match and accompany each course.
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5 Pairing Wine 30
8 Pairing Wine 45
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If you have any allergies or dietary requirements
please tell a member of staff and they will be happy to help you

CHRISTMAS LUNCH MENU

to start

Tartare of Oak Smoked Salmon, Loch Creran Oyster, Wasabi, Lychee Granita
Ravioli of Dingwall Haggis, Neep Veloute, Crispy Shetland Black Potato
Pithivier of Leeks & Foraged Mushrooms, Buttered Kale, Arran Mustard, Auld Reekie Cheddar Crème

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to follow

Turkey Ballotine, Pear & Thyme Stuffing, Kilted Sausages, Creamed Sprouts, Cranberry, Mushroom & Chestnut Puree
Wild Scottish Game Pudding, Black Pudding, Port Glazed Salsify, Creamed Neeps, Winter Kale, Red Wine Jus
Smoked Salmon & Squid tossed in Sage, Lemon & Pine Nut Butter, Herb Risotto, Nero Vinaigrette
Slow Braised Farrow Grain, Glazed Panache of Winter Roots, Blue Murder Cheese, Salsify Crisps

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to finish

Mango & Crabbie’s Ginger Wine Cheesecake, Passionfruit CurdLemongrass Ice Cream
Warm Belcolade Chocolate Fondant, Roasted Pear, Honeycomb, Prune & Armagnac Ice Cream
Truffle Infused Brie De Meaux & Shropshire Blue, Rosemary Salted Popcorn, Quince, Shallot Jam

2 Courses 20 • 3 Courses 25

If you have any allergies or dietary requirements
please tell a member of staff and they will be happy to help you

CHRISTMAS DINNER MENU

Daily Baked Bread, Whipped Flavoured Butter

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Amuse Bouche

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to start

West Coast Scallop, White Chocolate & Truffle Risotto, Nasturtium
Mosaic of Rosemary Butter Basted Turkey, Smoked Ham & Jerusalem Artichoke, Cranberry, Endive Salad
Pithivier of Leeks & Foraged Mushrooms, Buttered Kale, Arran Mustard, Auld Reekie Cheddar Crème

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Intermediate Course

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to follow

Selection of Goosnargh Duck
Chantenay Carrots, Sprouts, Mushroom & Chestnut Purée, Preserved Cherry Jus
Shin of Black Isla Beef, Veal Sweetbread,
Creamed Neep, Smoked Bacon, Winter Kale, Pommes Elizabeth, Red Wine Jus
Sea Bream “A la Plancha”,
Smoked Salmon, Couscous, Sage, Lemon & Pinenut Butter, Burnt Orange Reduction
Slow Braised Farrow Grain, Butter Glazed Winter Roots, Blue Murder Cheese, Salsify Crisps

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Pre Dessert

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to finish

Crabbie’s Ginger & Mango Cheesecake, Passionfruit Curd, Banana Sorbet, Lemongrass Foam
Warm Winter Spiced Belcolade Chocolate Fondant,
Roasted Pear, Honeycomb, Prune and Armagnac Ice Cream
Truffle Infused Brie De Meaux, Shropshire Blue, Bonnet, Rosemary Salted Popcorn, Quince, Shallot Jam

2 Courses 28 • 3 Courses 36
If you have any allergies or dietary requirements
please tell a member of staff and they will be happy to help you

Cocktail                        £8

Tayberry and Elderflower G&T

“Oui” Treacle

Classic White Peach Bellini

Woodward Reserve Old Fashioned

Bloody Mary Adams Way

Dark Moon Espresso

Mocktail                     £5

Ginger, Pineapple and Lychee Fizz

Tayberry & Elderflower Sprits

TAYBERRY HOGMANAY MENU

Glass of Prosecco on Arrival

Daily Baked Bread and Butter

Warm Celeriac & Coffee Mousse, Toasted Cocoa Nib

Scottish Oak Smoked Salmon Tartare, Wasabi, Apple, Cucumber

Ravioli of Stornoway Black Pudding, White Onion & Garlic Soubise

Seared Perthshire Grouse, Venison Wellington, Butternut Squash, Winter Kale

Warm Dark Chocolate Tartlet, Passionfruit Purée, Tropical Fruit Sorbet

£55.00

TAYBERRY LUNCH MENU – JANUARY 

Cream of Celeriac Soup, Celery Cress, Coffee, Cocoa Nib

Confit Duck and Potato Gallette, Puy Lentils, Orange Curd, Sesame

Oak Smoked Salmon Tartare, Wasabi, Apple, Cucumber

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Chicken and Black Pudding Pithivier, Butternut Squash, Creamed Potato, Pickled Walnut

Pan Roasted Coley, Welsh Rarebit, Leeks, Mussels, Potato, Smoked Fish Cream

Risotto of Sweetcorn, Truffle and Winter Chanterelles, Poached Hen Egg

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Bergamot Butter Curd, Earl Grey, Clootie Dumpling, Chocolate Ice-Cream

Tonka Bean Parfait, Caramelised Apple, Cinnamon Sable, Caramel Mousse

Duo of Devonick Dairy Cheeses, Prune and Brandy Compote, Pickled Mushrooms, Rosemary and Sea Salt Crackers

TAYBERRY DINNER MENU – JANUARY 

Ravioli of Stornoway Black Pudding, White Onion & Garlic Soubise

Crispy Ox Cheek Croquette, Celeriac & Coffee Purée, Celeriac & Beetroot Confit

East Coast Crab, Oak Smoked Salmon, Sriracha, Avocado Ice-Cream

Braised Venison Pie, Butternut Squash, Creamed Potato, Pickled Walnut Purée

Sctabster Hake, Salardaise Potato, Sauerkraut, Parsnip, Soused Mussels, Parsley Cress

Goosanargh Duck Breast, Carrot Purée, Honey Glazed Carrots, Sprouts, Spiced Peanut

Warm Chocolate Tartlet, Passionfruit Pureé, Tropical Fruit Sorbet

Tonka Bean Parfait, Caramelised Apple, Cinnamon Sable, Caramel Mousse

Trio of Devonick Dairy Cheeses, Prune & Brandy Compote, Pickled Mushrooms,  Rosemary and Seasalt crackers,

TAYBERRY BURNS SUPPER

Daily Baked Bread and Butter

Oak Smoked Scottish Salmon Tartare, Wasabi, Apple, Cucumber

Ravioli of Stornoway Black Pudding, White Onion & Garlic Soubise

Pan Roasted Coley, Welsh Rarebit, Leeks, Mussels, Potato, Smoked Fish Cream

Confit Lamb Shoulder, “Haggis, Neeps and Tatties”, Whisky Cream, Served with a wee dram

Duo of Devonick Dairy Cheeses, Prune & Brandy Compote, Pickled Mushrooms, Rosemary & Sea Salt Crackers

Or

Bergamot Butter Curd, Earl Grey, Clootie Dumpling, Chocolate Ice-Cream