cornucopia
Smoked Venison Tartare
Pork
Isle of Mull Scallop
Perthshire Venison Carpaccio
Curated Moments
Reppin' Bloody Reppin'
Turbot En Papillot
Precision
Scallop / Sea Buck Thorn / Apple / Verbena
"Burnt to a Crisp"
Burnt Salad
Mussels with herb garnishes
Sourdough in Verbier
Ardnamurchan
Black GArlic "Twig" with Buckfast Glaze, Pickled Ginger and Apple
Double Hand Drived Scallops From The Isle of Mull
Burnt White Chocolate / Apple / Fennel / Verbena
Burnt White Chocolate / Whiskey Brose
Oyster Plating
Cucumber Spherification
Finnan Haddie
Duck / Mushroom / Mash / Toffee Apple Jus
Broccoli and Cauliflower
Kohlrabi
The Fermentation Room - The Original "NoBadFoodLab"
Cullen Skink
Preserves
Potato with Beer Vinegar
Crudités
Smokey Joe
Snacks
Anarchy Presentation
Cumbrae Oyster
Mingary Castle
Lemon Spherification
"Cullen Skink"
Apple compressed with ants, vodka and rosehip
Mackerel fresh out the sea, lightly seasoned. Served with a blowtorch to cook rare at the table.
XL Double Hand Dived Mull Scallops
Staff Meal Before a Busy Service in Verbier
Foraging in Ardnamurchan
Brill
BBQ Pigeon
The Fermantation Lab
Cod, Black Garlic, Shallots, Lemon Verbena
Sourdough Production
cornucopia
Smoked Venison Tartare
Pork
Isle of Mull Scallop
Perthshire Venison Carpaccio
Curated Moments
Reppin' Bloody Reppin'
Turbot En Papillot
Precision
Scallop / Sea Buck Thorn / Apple / Verbena
"Burnt to a Crisp"
Burnt Salad
Mussels with herb garnishes
Sourdough in Verbier
Ardnamurchan
Black GArlic "Twig" with Buckfast Glaze, Pickled Ginger and Apple
Double Hand Drived Scallops From The Isle of Mull
Burnt White Chocolate / Apple / Fennel / Verbena
Burnt White Chocolate / Whiskey Brose
Oyster Plating
Cucumber Spherification
Finnan Haddie
Duck / Mushroom / Mash / Toffee Apple Jus
Broccoli and Cauliflower
Kohlrabi
The Fermentation Room - The Original "NoBadFoodLab"
Cullen Skink
Preserves
Potato with Beer Vinegar
Crudités
Smokey Joe
Snacks
Anarchy Presentation
Cumbrae Oyster
Mingary Castle
Lemon Spherification
"Cullen Skink"
Apple compressed with ants, vodka and rosehip
Mackerel fresh out the sea, lightly seasoned. Served with a blowtorch to cook rare at the table.
XL Double Hand Dived Mull Scallops
Staff Meal Before a Busy Service in Verbier
Foraging in Ardnamurchan
Brill
BBQ Pigeon
The Fermantation Lab
Cod, Black Garlic, Shallots, Lemon Verbena
Sourdough Production
info
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