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.
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.
Mussels Normandy, Smoked Bacon, Celeriac, Parsley, Cider Cream
Confit Chicken & Fois Grais Terrine, Almond Brittle, Mulled Orange Reduction, Raisin Puree, Brioche
Comté Cheese, Walnut & Sprout Tartlet, pear, apple, hazelnut dressing
Petit Venison Pie, Braised Lentils, Skirlie, Puff Pastry, Beetroot Jus
Butter Poached Turkey Breast, Mousseline & Leg Confit, Traditional Festive Garnish
Pan Fried Sea Bream, shitake, kale, celeriac & coffee puree, Burnt Orange Reduction
Vou le Vent, Baby Onions, Potato, Mushroom Forester, Puy Lentils, Whipped Roule Cheese
18 Hour Braised Black Isla Beef, Black Pudding Ravioli, Parsnips Prepared 3 Ways
Chateaubriand, Garlic Polenta Chips, Pesto Roasted Onion, Truffle & Parmesan Sauce (£65 Serves Two )
Clemintine Posset, honeycomb, Redcurrants, Burnt Orange Syrup, Dark Chocolate Ice-cream
Callebaut Chocolate Pavé, Christmas Pudding, marzipan ice-cream, Tayberry Coulis
Trio of Scottish Cheeses, Fig & Spiced Apple Compote, Home Baked Lavosh
Matching wines are also available by the glass upon request.
Crab & Squat Lobster Tartar, Sweetcorn Puree, Dill Biscuit, Brown Crab & Chilli Emulsion
Wood Pidgeon, Thyme Butter, Stornoway Black Pudding, Beetroot, Parsnip Puree
Himalayan Salt Aged Chateaubriand, Crispy Orkney Cheddar Polenta, Cavolo Nero, Roasted Garlic Puree, Onion Confit, Red Wine Jus
Tayberry Crème Brulee, Tayberry Sorbet & Cinnamon Toasted Mallow
Coffee and Petit Fours
Guests to arrive from 11:30am for Lunch to start at 12pm, until approx 3pm
Chef’s Surprise Tasting Menus are a celebration of the seasons and showcase our Chef’s philosophy – “It’s all about taste!”
Created by our Executive Chef Adam Newth and his kitchen team, the Surprise Tasting Menu is a journey through Scotland’s unique seasonal larder.
Must be taken by the entire party and guests should allow at least 2.5 hours to enjoy the full experience.
Should you have any food allergies or specific preferences, please let us know.
The 6 Course Tasting Menu Presents
amuse bouche, starter, middle course, fish course, main course, cheese course and dessert followed by coffee/tea with homemade petit fours
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
Our Chef and Sommelier together have created perfect wine pairings to complement each course of your Tasting Menu. This includes a first sparkling drink followed by a different glass of wine with each course
£39/ 6 Course Wine Flight