Hogmanay Dining

candied walnut crumb, borettane onions, chicory salad, maple syrup dressing

carrot, ginger and sesame salad, sweet chilli sauce, garlic mayonnaise

hydro piccalilli, soft boiled egg, warm salad of haricot blanc parsley and shallot

orange and Basil soup, champagne sorbet, lemon verbena

crushed potato, charred leek, sweet and sour beet puree, caper and parsley relish

clapshot, savoy cabbage, braised beer onion, black pepper and cognac cream

glazed with mature arran cheddar, creamed potatoes, bacon lardons, buttered greens

roasted root vegetables, truffle roasted potatoes

fresh fruit, mango puree

raspberry sauce, raspberry ripple ice cream

stem ginger anglaise, vanilla ice cream

onion and beetroot chutney, truffle honey, spelt grain wafer, Arran oaties