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 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

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 LUNCH MENU – JANUARY 

2 course £20/ 3 course £25

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 

2 course 30/ 3 course 39

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

£55 per person

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