The
restaurant offers a unique effective d�cor. Menus adorn the walls, describing
the daily dishes. The cooking here is modern, innovative Scottish by
Chef Steve Dickson. Diners are also welcome to take their own wine,
although the restaurant is licensed. A busy city bistro well worth a
visit.
Scottish
salmon fillet cured in whisky, dill and demerara sugar, served with
Highland oatcakes and sour cream. Pot-roasted silverside of beef with
clapshot and burnt onion gravy. Upside down pear and gingerbread pudding
with cardamom custard.
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