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. Sit back, relax and enjoy our beautiful coastal setting, overlooking the Mouth O’ The Tay.

Our namesake, the tayberry is a soft fruit, akin to a black raspberry, which was first cultivated in the Dundee area and named after the River Tay.

All our tayberries and other soft fruits are supplied by Pittormie Fruit Farm in Dairsie, Fife.

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.

We would like to thank our main suppliers

Hendersons Butchers, Glenrothes

Braehead Foods- Game & Fine Foods Suppliers, Kilmarnock

George Campbell & Sons – Fishmongers, Perth

Mark Murphy & Partner – Fruit and Vegetables, Newbridge

“Jack the Mushroom Man” – Wild Mushrooms and Foraged Foods, Broughty Ferry

We hope that you have an enjoyable dining experience with us.

THE TAYBERRY DECEMBER MENU 2018

– Chef’s Daily Baked Bread –

– Amuse Bouche –

TO START

Turkey Terrine, Cranberry, stuffing bonbon, sprout leaves, pickled carrot, parsnip remoulade

Field Mushroom and Roasted Chestnut Soup, Truffle Cream, Chive oil

Hot Smoked Salmon, Nori, Horseradish Snow, Beetroot, Orange Dressing

Pan Seared Monkfish Cheek, Parsnip Puree, chorizo, crispy sage

TO FOLLOW

 Wild Scottish Game Pithivier, Black Pudding, Port Glazed Onions, Creamed Neep, Winter Kale, Game Jus

Snowdonia Cheese Gnocchi, Pied de Blue, Field Mushroom Puree, Pine Nut and Sesame Dressing

Sea Bream Cooked a la Plancha, Creamed Savoy, Butternut squash puree, Smoked Bacon & Shrimp Butter

18 hour Braised Beef, Brussel Sprout and Soft Herb Risotto, crispy Kale, Warm Orkney cheddar Mousse, Parmesan Crackling

TO FINISH

Sticky Treacle tart, Caramelised Apple, Redcurrant, Cinnamon Ice-cream

Winter Spiced Chocolate Fondant, Toasted Marshmallow , blood orange, Clemintine Ice cream

Trio of Devonick Dairy Cheeses, Chicory, Red Grape, oatcakes

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

STEAK @ THE TAYBERRY

All our Beef is Specially Selected Scottish Black Angus Beef from the Black Isle, dry aged for 30 Days and hand cut by Master Butchers Hendersons of Glenrothes who we work very closely with to provide the finest quality meats for our guests.

6oz Dry Aged Flat Iron Steak, Hand Cut Triple Cooked Chips, Seasonal Garnish and Whiskey Pepper Cream Sauce.

£20

16oz Chateaubriand – served for two

£60 for 2

(Starters and Desserts can be added to your dining experience upon your request for a supplementary charge)

                         THE TUESDAY NIGHT STEAK CLUB

Enjoy Two, 6oz Dry Aged Flat Iron Steak, Hand Cut Triple Cooked Chips, Seasonal Garnish and Whiskey Pepper Cream Sauce.  Along with a 125ml Glass of Our House Wine (Red, White or Rose) every Tuesday.

  £40 for 2

The Tayberry Cocktail List

Taybertini​
Our Signature Tayberry Twist on a shaken martini  ​
Absolute, Chambord, Tayberry Puree, Pineapple​
 
Classic Peach Bellini​
A Light Refreshing Aperitif. Great Way to Start Your Evening   ​
Divici DOC Prosecco, White Peach  ​
 
Scotch Bramble​
A Scottish Malt Whisky Alternative on A Gin Bramble ​
Aberfeldy 12, Chambord, Lemon, Brambles​
 
Gin Bothy Sour ​
Gin Bothy Amaretto, Lemon, Kirsch, Foam  ​
 
Bloody Mary Adams Way​
Chefs Favourite Drink Served the Way He Likes It ​
Gin Bothy Chilli Gin, Sriracha, Tomato, Worcestershire   ​
 
The Night Cap
Perhaps Instead of Dessert or Just One for The Road?​
Bailys, Tia Maria, Espresso, Sugar Syrup, Cocoa Dust ​
£9​
 
 

The Tayberry Mocktail List

Far East Fizz​
Pineapple, Ginger, Lychee Ice, Grenadine​
Tayberry and elderflower Spritz​
Tayberry, Elderflower, Lemonade, Berries​
Virgin Marry​
Tomato, Sriracha, Lemon, Worcestershire​
White Peach Poser​
White Peach, Lemonade, Apple​
£6

“AFTERNOON TEABERRY”

Experience an afternoon of luxury and treat yourself. Enjoy a selection of sweet and savoury treats while gazing over the picturesque view overlooking the beautiful River Tay.

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The “Teaberry” Afternoon Tea menu features a selection of quintessential sweet and savoury items that can be enjoyed alongside a nice pot of tea or accompanied by something a little more special.

Traditional Afternoon Tea £19

Afternoon G&T (served with your choice of Gin or choose from one of our Cocktails from the list) £25

Afternoon “Brew” (served with a choice of Scottish Craft Beers from the Harviestoun Brewery) £25

Afternoon Bubbly (served with a bottle Mionetto Frizzante Prosecco) £30

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

TASTE OF THE TAYBERRY

Our surprise tasting menus are the perfect way to experience Chef Adam Newth’s passion for fine Scottish seasonal ingredients cooked to perfection.

We have two options for our surprise tasting menu which must be consumed by all members of your party.

5 Course Tasting Menu £55

8 Course Tasting Menu £65

Please inform your server of any dietary requirements, allergies, or strong dislikes and we will amend your menu to suit your needs.

Our tasting menus can be paired with a flight of specially selected world wines from our cellar. Each wine as been carefully chosen to compliment each dish for your enjoyment.

5 Course Wine Flight £30

8 Course Wine Flight £45

THE TAYBERRY CHRISTMAS GROUPS PACKAGE

Our groups package is a great way for groups of 8 and over to celebrate this festive season without the hassle of pre orders and with the added touch of a Class.

Please enjoy three courses with bubbles on arrival and a glass of house wine or beer from our list.

If you have any dietary requirements in your party please let u know and we will be happy to cater for you accordingly.

-Complimentary Glass of DOC Frizzante –

– Chef’s Daily Baked Bread  –

TO START

Turkey Terrine, Cranberry, stuffing bonbon, sprout leaves, pickled carrot, parsnip remoulade

Field Mushroom and Roasted Chestnut Soup, Truffle Cream, Chive oil

                                                               TO FOLLOW

18 hour Braised Beef, Brussel Sprout and Soft Herb Risotto, curly sprouts, Warm Orkney cheddar Mousse, Parmesan Crackling

Snowdonia Cheese Gnocchi, Pied de Blue, Field Mushroom Puree, Pine Nut and Sesame Dressing

TO FINISH

Winter Spiced Chocolate Fondant, Toasted Marshmallow , blood orange, Clemintine Ice cream

Trio of Devonick Dairy Cheeses, Chicory, Red Grape,

3 courses with prosecco and a glass of house wine or Bottled Beer £45

 

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