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
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
White Onion Cream, Smoked Bacon, Cep, Parmesan Cookie
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
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
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 COCKTAIL LIST
The Tayberry Mocktail List