Sample Evening Menu

Wedgwood the Restaurant offer a full à la carte and their Wee Tour of Scotland tasting menu each evening. Samples of each menu are available to download from the sidebar.



Today’s amuse bouche selection and a glass of Blanc de Blancs    £10.00

Alternatively try a glass of R de Ruinart    £10.00 supplement

A selection of non alcoholic drinks are also available


Isle of Mull cheddar and onion bread and butter pudding (V)

confit tomato, fennel ice cream, soused fennel


Douglas fir cured Scottish salmon

pink grapefruit, spring onion, sorrell, rye


Carpaccio of juniper crusted red deer

smoked gin, scurvy grass, fennei


Sound of Mull diver caught scallops

cauliflower korma, pineapple, capers, pistachio and peanut dust


Wild nettle veloute (V)

St Duthac’s blue, quails egg


Flame grilled mackerel

Rhubarb vinegar, sweet potato, cucumber, crisp noodle


*Wood pigeon

haggis, neeps and tatties


Lobster thermidor crème brulée

smoked dulse bloody mary sorbet, parmesan shortbread, caviar, lobster oil


Confit egg yolk

spelt, crisp ox tongue, squash, onion sauce


**please note the pigeon may contain shot


Sea bass

aubergine caponata, crushed chive potato, artichoke


Butternut squash and spinach rotolo (V)

pinenut and seed granola, kale, foraged pistou



red cabbage, black pudding and apple bon bon, smoked beetroots, pickled rowan


Spiced monkfish

Crab bhaji, pancetta, lentils, pickled onions,herb yoghurt


Scottish hogget loin and crisp breast

anchovy, braised new potatoes, wild garlic and leek, samphire


Fillet and shin of Buccleuch beef

parsnips, carrots, marrow crumb, red wine jus


Salt baked celeriac (V)

grilled oyster mushroom, pear, blue cheese, coffee, endive


Roast brill

white beans, basil butter, broccoli, salsify


Confit pork belly

crackling, roast cabbage, celeriac, watercress




Wild foraged salad leaves         £4.95


If you have any special dietary requirements, or an allergy, please inform the restaurant staff


Dark chocolate and grand fir cremeux

buckwheat, toasted marshmallow, milk sorbet


Very sticky toffee pudding

Caol Ila butterscotch, vanilla ice cream


Pistachio and rose filo

tamarind, pomegranate



meringue, Lagavulin and ginger jelly


Blood orange, chocolate and cardamom tart

crème fraîche


Coffee and petit fours



Bramble  kir royal

fruits, sorbet, prosecco 


Peach and raspberry Bellini

fruits, sorbets, prosecco 



Paul’s selection of the very best of Scottish cheese

with chutney, oatcakes, pickled apples 



A discretionary 10% service charge will be added to the bill for tables of 5 or more