OUR MENUS
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.
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 hope that you have an enjoyable dining experience with us at The Tayberry.
A SPECIAL THANKS TO OUR MAIN SUPPLIERS:
Yorkes Butchers, Dundee
Braehead Foods – Game & Fine Foods Suppliers, Kilmarnock
George Campbell & Sons – Fishmongers, Perth
Les Turriff – Fruit and Vegetables, Dundee
“Jack the Mushroom Man” – Wild Mushrooms and Foraged Foods, Broughty Ferry
DIETARY REQUIRMENTS
We politely request that when booking you inform us of any specific dietary requirements so we can prepare a suitable menu for you. If notified in advance, we will try to cater for most dietary requirement. Without prior notification we may not be able to adapt our menu on the day.
While attempting to accommodate for as many dietary requirements as possible, we are unable to cater for guests with a strict dairy free diet. Dairy is included in most of the dishes on our menu. We apologise for any inconvenience this may cause.
We do not offer a vegan menu at this time.
We are happy to discuss your specific dietary requirements and will endeavour to be as flexible as possible when we can.
Tayberry Late Winter Menu
A la Carte Menu
Amuse bouche – Artichoke Arancini, Whipped Goats Cheese, Verjus
TO START
Tonka Infused pig cheeks, Cauliflower Textures, florets, shaved raw cauli, chestnuts, chestnut puree, chestnut chips
Wild Scottish Game Terrine, Plum Puree, Shimeji Mushroom, Herb Crumble, Pomme Gaufritte
Smoked Cod Rarebit, Creamed Leek, Lovage Velouté
East Coast Brown Crab, Bloody Mary Pearls, Potato, Cucumber Granita, Avocado Puree
10
TO FOLLOW
Hatton Farm Pork Roti, Maple Glazed Carrots, Carrot Puree, kale, Toffee Apple Jus, Garlic and Thyme Pommes Anna
Wild Pheasant, King Oyster Mushroom, Cherry Puree, Smoked Beetroot, Purple kale, Beetroot Jus
Scrabster Hake, Crispy Chicken Wing, Shallot & Garlic Puree, Baby Onion, Pack Choi, Mussel & Chicken Cappuccino
Roasted Butternut squash, Black Sesame Emulsion, Smoked Arran Cheddar Ravioli, Crispy Kale
30-Day Aged Picanha Cut Steak, Parmesan & Truffle Butter, Creamed Potatoes, roasted carrots (£10 supp – recommended Medium-rare)
22
TO FINISH
Warm Winter Chocolate Tart, Pistachio & Hazelnut Praline, Boozy Prunes, Early Grey Ice-Cream
Passionfruit & Mango Dome, Caramelised White Chocolate, Banana Caramel
Cambridge Burnt Cream, Greta’s Cluttie Dumpling, Prune and Armagnac Ice-cream
Gorgonzola, Burnt Apple Butter, Apple Tatin, Biscuit crumbs, Gorgonzola Ice-cream
10
Matching wines are also available by the glass upon request.
The Tayberry Market Lunch Menu
TO START
Creamy Butternut Squash Soup, Lemon and toasted pumpkin seed, Whipped Black Pepper Crème
Whipped Goats Cheese, Shimeji Mushroom, Herb Crumble, Artichoke Arancini
TO FOLLOW
Braised Hatton Farm Pig Cheek, Crispy Fried Black Pudding, Kale, Creamed Potato
Market Fish of the Day, Braised Baby Onions, Pac Choi, Anna Potato
TO FINISH
Cheese – Gorgonzola, Arran Smoked Cheddar, Oatcakes & plumb
Tayberry Sorbet, Prosecco D.O.C, Coca Nib
Classic Cambridge Burnt Cream
2 Courses 22
3 courses 26
THE TAYBERRY VEGETARIAN MENU
A La Carte or Six Course Tasting
~
Amuse Bouche – Lovage Velouté
~
Creamy Butternut Squash Soup, Lemon and toasted pumpkin seed, Whipped Black Pepper Crème
Welsh Rarebit, Creamed Leek, Baby Herb Salad
~
Roasted Butternut squash, Black Sesame Emulsion, Smoked Arran Cheddar Ravioli, Crispy Kale
Whipped Goats Cheese, Shimeji Mushroom, Herb Crumble, Artichoke Arancini
~
Warm Winter Chocolate Tart, Pistachio & Hazelnut Praline, Boozy Prunes, Early Grey Ice-Cream
Cambridge Burnt Cream, Greta’s Cluttie Dumpling, Prune and Armagnac Ice-cream
Six Courses / £50
Accompanying Wine Flight / £35
Chef’s Surprise Tasting Menus are all a celebration of the seasons and showcase our
Chefs philosophy “it’s all about taste”
Created by Chef Patron Adam Newth and the team.The Surprise Tasting Menu is a
journey through Scotland’s unique seasonal Scottish larder and its Produce. We hope
you will enjoy.
The Surprise Tasting 6 Course Menu
Amuse bouche, Starter, Middle course, Main course, Cheese course and
Dessert followed by Coffee/Tea with homemade Petit fours
50
The Prestige Surprise Tasting 8 Course Menu
Showcases the very finest and most exclusive
seasonal produce available from the land and sea around us
~
Amuse bouche, Pre-starter, Starter, Middle course, Main course,
Cheese course our signature Sorbet course and Dessert followed by
Coffee/Tea with homemade Petit fours
65
Should you have any food allergies or specific preferences, please let us
know. The tasting menu is only available to the entire Party, and please
allow at least 2.5 hours for the full experience.
The Vegetarian Surprise 6 course Tasting Menu
Amuse bouche, Starter, Middle course, Main course, Cheese course
and Dessert followed by Coffee/Tea with homemade Petit fours
50
Wine Pairings
Our Sommelier team have created wine pairings to complement each
Tasting Menu. This includes a first sparkling drink followed by a different
glass of wine with each course
£35/ 6 Course Wine Flight
£45/ 8 Course Wine Flight
THE TAYBERRY COCKTAIL LIST
The Tayberry Mocktail List