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.
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.
~Amuse Bouche~
To Start
Smoked Mackerel Pâté, Beetroot Cured Salmon, Radish, Compressed Cucumber
Tartare of Himalayan Salt Beef, Hazelnut, Egg Yolk, Capers, Madras, Rocket
Soy Braised Pork Belly, Cauliflower, Raisin, Pickled Mushroom, Toasted Seeds
Risotto of Jerusalem Artichokes, White Bait, Radicchio, Sage, Lemon
10
To Follow
Crown of Coquelet Chicken, Black Pudding, Cavolo Nero, Garlic, Butternut Squash
Black Isla Lamb Rump, Tapenade, Israeli Couscous, Courgette, Sundried Tomato
Loch Etive Salmon, Mussels, Cauliflower, Crushed Potatoes, Nori Butter
Homemade Potato Gnocchi, Leek, Goats cheese, Pine Nut, Kale, Wild Mushrooms
Himalayan Salt Aged Angus Chateaubriand, Boulangère Potato, Pesto Roasted Onion, Foie Gras Butter Sauce (£65 serves two)
25
To Finish
Tayberry & Chocolate Ganache, Preserved Tayberry Sorbet, Toasted Rose Mallow
Iced Mango Parfait, Passionfruit Sorbet, Tropical Fruit Salsa, Cardamom Biscuit, Lime Leaf Foam
Trio of Cheeses from Tain, Bramble Vinegar Jelly, Apricot and Thyme Compote, homemade Lavosh
10
Matching wines are also available by the glass upon request.
To Start
Chicken Liver Parfait, Brioche, Apple Jelly, Raisin Puree, Hazelnuts
Cauliflower Velouté, Croutons, Lemon Oil, Curry Foam
Beetroot and Treacle Cured Salmon, Cucumber, Tapenade, Pickled Mussels
To Follow
Pan Roasted Coley Fillet, Spiced Mussel Chowder, Lemon Infused Oil
Pan Seared Lambs Liver, Boulangère Potato, Pesto Roasted Onion, Thyme Jus
Confit Coquelet Chicken Leg, Black Pudding, Butternut Squash, Foie Gras Butter Sauce
Risotto of Jerusalem Artichokes, Radicchio, Sage, Lemon, Parmesan Crisp
To Finish
Tain Cheese Duo– Fat Cow, Blue Murder, Oatcakes, Quince
Dark Chocolate Crème Brûlée, Toasted Rose Mallow, Tayberry Sorbet,
Warm Ginger Sponge, Toffee Sauce, Toasted Coconut Ice-Cream
2 Courses 22
3 courses 27
THE TAYBERRY COCKTAIL LIST
The Tayberry Mocktail List