EAST is inspired by the communal spirit of Asian sharing-style dining.
While drawing inspiration from diverse Asian cuisines, we are dedicated to local and sustainable sourcing, working with local producers and growers across Perthshire and the surrounding counties.
All of our seafood is MSC-certified sustainable, ensuring the highest standards of responsible fishing.
We recommend three small plates, plus sides, per person. Larger plate = two small plates.
PLANT
Sticky Corn Ribs with Salt & Chilli (So, Se) 8
Xinjiang Grilled Aubergine (PNut, So) 10
Kimchi Jeon, Korean crispy Pancake (SD, Mi, E, G) 12
Tempura Samphire, Honey Gochujang Sauce (So) 10
Chargrilled Cabbage layered with Wild Mushrooms & Crispy Onions (G, So) 14
Whole Roasted Cauliflower, Soy & Ginger Sauce (So, Se) 21
LAND
Javanese Sticky Chicken, Gooey Sweet Sauce (G, E, So, Se) 9.5
Duck Momo, Garlic & Peanut Sauce (E, Pnut, So) 10
Slains Farm Sticky Pork Belly, Honey & Ginger (Sd, Se) 16
Korean Fried Chicken, Spicy Gochujang Sauce (So, G) 12
Singaporean Black Pepper Beef Fillet, Potato, Garlic Glaze (G, So) 28
Filipino Whole Spatchcock Chicken Adobo (So, Sd) 32
Slow Cooked Cambodian Spiced Lamb Shoulder, Masala Sauce 36
Highland Wagyu Sukiyaki (So, G, F) 70
Experience a modern twist on the traditional Japanese hot pot, featuring ultra-tender, thinly sliced Highland Wagyu Beef sourced from a world-renowned 25,000-acre estate just 12 miles from the hotel.
SEA
Smoked Haddock, Mango & Chilli Salsa, Yoghurt Sauce (F, Mi) 11
Malaysian Prawn Laksa Curry (Cr) 16
Sichaun Crispy Tiger Prawn Wonton, Sweet Soy (Cr, So, E, G, Sd) 16.5
Thai Crab Cake, Sweet Chilli Mayo (Ce, E, So) 12
Cantonese Chilli Monkfish Tails, Hoisin (Cr, So, G) 19.5
Hong Kong-Style Whole Pan-fried Seabass Hoisin, Crispy Leeks (So, G) 35
SIDES
Steamed Jasmine Rice 4.5
Malaysian Jade Noodle Salad (E, G) 5
Asian Slaw (Sd) 5
Taiwanese Mushroom Rice Bowl (Sd, Se, So) 6
Tenderstem Broccoli, Chilli, Almonds (N) 6
Snow Peas, Roast Garlic, Sesame (Se) 4.5
We’ve carefully curated two set menus, each offering a perfect balance of flavours, designed for the whole table to enjoy.
SHARING MENU
Per person, for 2 or more diners 35
Sticky Corn Ribs with Salt & Chilli
Korean Fried Chicken, Spicy Gochujang Sauce
Smoked Haddock, Mango & Chilli Salsa, Yoghurt Sauce
Whole Roasted Cauliflower, Soy & Ginger Sauce
Gressingham Duck Momo, Garlic & Peanut Sauce
Unlimited Steamed Jasmine Rice
Snow Peas, Roast Garlic, Sesame
CELEBRATION FEAST
Per person, for 2 or more diners 55
Hong Kong-Style Whole Pan-Fried Seabass
Singaporean Black Pepper Beef Fillet, Potato, Garlic Glaze Supplement the Beef Fillet with the Wagyu (+21 per person)
Slains Farm Sticky Pork Belly, Honey & Ginger
Kimchi Jeon, Korean Crispy Pancake
Xinjiang Grilled Aubergine
Tenderstem Broccoli, Chilli, Almonds
Taiwanese Mushroom Rice Bowl
Allergens: Dishes are prepared in our kitchen where all types of ingredients are used. Whilst care is taken, the use of shared equipment means we can’t guarantee that your food and drink will be entirely free from allergen contact. Please notify your server about all food allergies. ce. celery cr. crustaceans e. eggs f. fish g. gluten lu. lupin mi. milk mo. molluscs n. nuts pnut. peanut se. sesame seeds so. soya sd. sulphur dioxide. V. Vegetarian Vg. Vegan
Tipping our team: We’re now a cash free resort - so to make it easy to get tips to our team, if you want to, we’ve added an optional service charge of 10%. Every penny of this is shared between our team members.