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 LATE SUMMER

A LA CARTE MENU

Amuse Bouche

White Onion Cream, Smoked Bacon, Cep, Parmesan Cookie

To Start

Smoked Salmon & Crayfish Tian, Soused Mussels, Avocado, King Prawn Kataifi

48h Braised Ox Cheek, Carrot & Ginger Velouté, Crowdie, Haggis Crumble

Pork Presse, Seared Mull Scallop, Apple, Radish, Parsley Mayonnaise

To Follow

Roasted Lamb Chump, Girolles, Samphire, Chickpea Puree, Razor Clam rioja

65°c Slow Cooked Duck Egg, Salsify, Asparagus, Wild Mushrooms, Hazelnut

North Sea Plaice Fillet, Braised Fennel, Poached Shellfish, Champagne Beurre Blanc

To Finish

Chocolate Chiboust, Candied Cumquat, Burnt Orange Sauce, Marmalade Ice-Cream

Passion Fruit Curd, Basil, Strawberry Sorbet, Coca Soil, White Chocolate,

Cheese – St Maure De Touraine, Cashel Blue & Morbier

 

Four Courses / £40

Matching wines are also available by the glass upon request.

THE TAYBERRY TASTING MENU

SIX COURSE

White Onion Cream, Smoked Bacon Foam, Cep, Parmesan & Poppy Seed Cookie

~

Loch Fyne Oyster, Lychee Granita

~

48h Braised Ox Cheek, Carrot & Ginger Velouté, Crowdie, Haggis Crumble

~

Roasted Forfar Lamb Chump, Girolles, Samphire, Chickpea Puree, Razor Clam

~

Cheese – St Maure De Touraine, Cashel Blue & Morbier

~

Chocolate Chiboust, Candied Cumquat, Burnt Orange Sauce, Marmalade Ice-Cream

Six Courses / £50

Accompanying Wine Flight / £35

THE TAYBERRY TASTING MENU

EIGHT COURSE

 

White Onion Cream, Smoked Bacon Foam, Cep, Parmesan & Poppy Seed Cookie

~

Loch Fyne Oyster, Lychee Granita, Champagne, Caviar

~

Smoked Salmon & Crayfish Tian, Soused Mussels, Avocado, King Prawn Kataifi

~

48h Braised Ox Cheek, Carrot & Ginger Velouté, Crowdie, Haggis Crumble

    ~

Roasted Lamb Chump, Girolles, Samphire, Chickpea Puree, Razor Clam

~

Cheese – St Maure De Touraine, Cashel Blue & Morbier

~

Tayberry Signature Sorbet, Lemon Balm, Prosecco DOC

~

Chocolate Chiboust, Candied Cumquat, Burnt Orange Sauce, Marmalade Ice-Cream

~

Coffee & Infusions, Petit Fours

Eight Courses / £65

Accompanying Wine Flight / £45

THE TAYBERRY VEGETARIAN MENU

SIX COURSE


~

White Onion Cream, Cep, Parmesan Cookie

~

Carrot & Ginger Velouté, Black Crowdie, Baby Carrots

~

Girolle Mushroom & Chickpea Fricassee, Samphire, Champagne Sauce

~

65°c Slow Cooked Duck Egg, Asparagus, Salsify, Wild Mushrooms, Hazelnut

~

Cheese – St Maure De Touraine, Cashel Blue & Morbier

~

Chocolate Chiboust, Candied Cumquat, Burnt Orange Sauce, Marmalade Ice-Cream

 

Six Courses / £50

Accompanying Wine Flight / £35

THE TAYBERRY SET LUNCH MENU

 

To start

Carrot & Ginger Velouté, Crowdie, Haggis Crumble

Oyster Duo, Lychee Granita

To Follow

Corn Fed Chicken Supreme, Girolles, Samphire, Chickpea Puree

65°c Slow Cooked Duck Egg, White Asparagus, Wild Mushrooms Duxelle, Hazelnut

To Finish

Passion Fruit Curd, Basil, Strawberry Sorbet, Coca Soil, White Chocolate, Lime

Morbier Cheese, Pickled Walnut, Endive, Charcoal Biscuit

 

Three Courses / £25

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
Subtotal: £0.00