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

Daily Baked Bread, Whipped Flavoured Butter
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Amuse Bouche
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to start
West Coast Crab Tian, Beetroot & Apple Sorbet, Toasted Oats and Caviar
Confit Duck & Foie Gras Terrine, Orange, Ginger, Pickled Shimeji
Soy Braised Pig Cheek, Asian Style Salad, Coriander, Aromatic Peanut Crumb
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Intermediate Course
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to follow
Duo of Black Isla Beef , Burnt Leek, Parsnip, Scottish Girolle, Gnocchi
Crispy Corn Coated Duck Egg, White Asparagus, Thyme Pommes Anna, Baby Herbs
Loch Etive Trout, Smoked Bacon Buckwheat, Langoustine Katafi, Shellfish Mayonnaise
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Pre Dessert
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to finish
Milk Chocolate Ganache, Sacher Sponge, Tayberry Gin, Aged Balsamic Ice Cream
Pittormie Strawberries, White Chocolate, Elderflower Sorbet, Baby Basil
Trio of Fine Scottish Cheeses , Pear, Endive, Honey Jelly, Quince, Bannocks
2 Courses 28 • 3 Courses 39
If you have any allergies or dietary requirements
please tell a member of staff and they will be happy to help you

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