In the kitchen we will be baking and cooking delicious things until 4pm each day; to be enjoyed here or taken home. Our menus change up everyday so you will always find something new to enjoy.

SAMPLE MARCH MENU

  • Classic French Onion Soup with Gruyère Crouton - 9.5

  • Fennel & Roquefort Soup - 9.5

  • Toasted Cheddar Cheese and Rosemary Scone - 4.5

  • Sprouting Purple Brocoli, Goat Cheese Quiche, Pillars Green Leaf Salad - 13

  • Balcaskie Slow-Cooked Mutton on Toasted Focaccia, Salsa Verde and Pillars Green Leaf Salad - 16

  • Tattie Scone, Hot-Smoked Salmon, Celeriac Remoulade - 13.5

  • Balcaskie Beef & Bone Marrow Burger, Romesco Sauce, Pickled Turnip, St Andrews Cheddar & Aioli - 16

  • Shaved Pork Cheek & Aged Comté Board with Potato Salad, Pear Chutney, Toasted Focaccia - 16

  • East Neuk Mackerel Paté with Shetland Oatcakes - 9.5

  • Baked Basque Cheesecake with Rhubarb - 9.5

  • Dark Belgian Chocolate & Pecan Brownie - 4.5

  • Meringue with Cream & Stewed Apple - 9

  • Roquefort and Comte Cheese Board - 16

Alcohol sales from 11am onwards.

A dining table set with wine glasses, a small cutting board with assorted cheeses, crackers, and pickles, and a rolled orange and white napkin in a cozy restaurant setting.
A plate of beef stew garnished with a sprig of dill, served with mashed potatoes, on a wooden table in a restaurant setting.
Bowls of colorful soups and plates of bread and vegetables on a wooden counter in a cozy restaurant with bottles on shelves in the background.