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.
THE TAYBERRY AUTUMN MENU
A LA CARTE MENU
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Amuse Bouche
Crab Mayonnaise, Sweetcorn Royal, Tomato
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To Start
Chicken Liver Tartlet, Confit Chicken Beignet, Celeriac & Beetroot Remoulade, Radish, Apple, Quince Jelly
Open Smoked Haddock Lasagna, Champagne Sauce, Lemon Infused oil, Caviar
Spiced Pork Fritter, Apple, Hazelnut, Mouli, Wasabi, Parsley
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To Follow
Oxtail & Braised Barley Risotto, Linlithgow Haggis, Parsnip, Wild Mushrooms, Beetroot Jus
Roasted Fennel Tatin, Brie de Meaux Fritter, Baked Potato Puree, Cream Truffle Dressing, Beetroot, Crispy Kale
Cumin & Anise Scented Coley Fillet, Poached Shellfish, Saffron Moucalade, Root Vegetables
Hatton Farm Pork Roti, Toffee Apple Sauce, Kale, Pommes Anna, Cep Emulsion
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To Finish
Passionfruit Cremoux, Tropical fruit sorbet, Banana & Peanut Granola, Meringue, Cinnamon Palmier
Spiced Chocolate Mousse, Tayberry Parfait, Genoise, Roasted Nut Brittle
Truffle Infused Clava, Rosemary Crostini, Shallot & Kumquat Marmalade, Honey Poached Pear
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Four Courses / £40
Matching wines are also available by the glass upon request.
THE TAYBERRY CELEBRATION HOGMANAY MENU
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Prosecco on arrival
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Spiced Pork Fritter, Butternut Squash Velouté, Hazelnut
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Wild Scottish Game Terrine, Celeriac & Beetroot Remoulade, Liver Mousse, Roasted Hazelnut, Apple, Quince Jelly
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Seared scallop, truffle salsa, Black pudding Bonbon, apple puree
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Blade of Beef,& Oxtail fritter , Maple Glazed Parsnip, Savoy Cabbage, Garlic and Thyme Pommes Anna
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Cheese – Truffle Infused Brie De Meaux, Rosemary Crostini, Shallot & Kumquat Marmalade, Honey Poached Pear
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Warm Winter Chocolate Tart, Pistachio & Hazelnut Praline, Boozy Prunes, Signature Tayberry Sorbet
Six Courses / £60
Accompanying Wine Flight / £35
THE TAYBERRY COCKTAIL LIST
The Tayberry Mocktail List