AT K I N G S H O U S E
TASTING MENU AIL SA CR AIG GOATS CHEESE TART Caramalised figs, honeycomb goats cheese, horseradish & chive crème. G, Mi
Wine Pairing: Pommery Brut Royal From the Reims section of Champagne, chardonnay grape, citrus and white flower (Lily) nose, made by cool fermentation to protect the delicate flavour.
LOCH ETIVE SE ATROUT Courgette & tarragon purée, shellfish sauce, crab aioli, sea vegetables. Cr, F, G, Mi, Mu, Sd
Wine Pairing: Paco and Lola Albariño Fresh, lively, young wine from northern Spain, giving a floral acacia and orange blossom nose and fruity taste to match the soft trout flavours.
PIGEON BREAST & HAGGIS BON BON Pigeon spice, Nc’Nean & scallion aioli. E, G, Sd
Wine Pairing: Rare Vineyards French Pinot Noir from Roussillon near the Pyrenees in the south west. Light, 30% aged in French oak, cherry and blueberry flavour to compliment the spice from the haggis.
BIRCH CURED ESTATE VENISON LOIN Salt baked heritage potatoes, neep & leek purée, braised hispi, juniper jus. G, M, Sd
Wine Pairing: Salentein Mendoza Malbec Uco Valley in Argentina near the Andes at 3000 ft above sea level, which gives a more intense heat during the day and colder nights giving a thicker skin and more tannin to challenge the strength of the venison.
HOT TODDY MARSHMALLOW Honey marshmallow, whisky mousse, lemon sherbet, citrus & clove syrup. E, Mi, Sd
SCOTTISH CHEESE SELECTION Oatcakes, apple, date & tamarind chutney, grapes, celery. Ce, G, Mi, Sd
Isle of Mull Cheddar
The Highland Minger
Unpasteurised farmhouse cheddar
Pasteurised rind washed soft cheese
Hebridean Blue
Blue Murder
Unpasteurised semi hard blue cheese
Pasteurised soft & creamy blue cheese
Wine Pairing: Late Harvest Errazuriz Sauvignon Blanc Chilean sweet wine from the valley of Casablanca. Grown near sea level, gives the cooler air to the wine to protect the acidity, fermented in oak after the botrylis (picked late in the season where fungus has developed) to give intense character of honey, raisin and apricot.
CHOCOL ATE TRUFFLE & WHISK Y PAIRING Mi, Sd
Whisky Pairing: Nc’Nean The queen of spirits and our very own whisky started in 2017 and first draw in 2020 this floral Highland whisky gives notes of heather and lemon to finish our meal off perfectly.
£75
£120
PER PERSON
WITH WINE
ALLERGENS Dishes are prepared in our kitchens 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. Ce - Celery | Cr - Crustaceans | E - Eggs | F - Fish | G - Gluten | L - Lupin | Mi - Milk | Mo - Molluscs Mu - Mustard | N - Nuts | P - Peanuts | Se - Sesame | So - Soya | Sd - Sulphites
AT K I N G S H O U S E