Evening Dessert Menu – Everything homemade, no bought in junk here!
January 23, 2012
A turn of the year and a change in the ranks!
We have said goodbye to Maxine as she moves on to pastures new, we wish her all the best for the future and thank her for her service during our setup period, when she won patisserie of the year at The Scottish Hotel Awards.
Olly Knuckey is our new Head of Pastry, he has a BA in French but loved cooking so much he followed his heart and has subsequently worked in some of the best restaurants and hotels both here and in France including Two Michelin starred The Vineyard @ Stockcross, working under the famous Michael Caines.
Glazed lemon tart, warm garibaldi biscuits, quince sorbet £6.50
Rhubarb trifle; jelly, compote, white chocolate
mousse, sorbet & meringue £6.50
Homemade ice cream selection, choice of three (see back),
brandy snap baskets, tuile biscuits £5.50
Iced pistachio parfait, dark chocolate teardrop,
warm cherry cake £6.50
Blood orange panacotta, lemon & vanilla macaroon,
blood orange sorbet £6.50
Sticky toffee pudding, toffee sauce,
vanilla ice cream £5.95
Soufflé of the day £6.95
Selection of three Farmhouse cheeses (see back), grapes,
celery, chutney, cracked black pepper oatcakes £6.50
Full board of six cheeses & glass of Falachan £12.95
Blue Monday — Soft blue cheese created by Juliet Harbut
(Cheese Expert) & Alex James (Ex Blur Bassist) produced in Tain.
Black Crowdie — Soft cream cheese made in from cows milk in
4Scottish Pirhead oatmeal, crushed black pepper produced on Blar Liath Farm, Tain
Gubbeen — Semi soft cheese made from cows milk. Produced in Schull, Ireland.
Isle of Mull Cheddar — Strong hard cheddar, traditional
Artisan farmhouse cheese. Produced on the Isle of Mull.
Ragstone — Handmade mature goats milk cheese. Made at
Neals Yard Creamery, Herefordshire
Drumloch Smoked Applewood — Fairly dense, semi hard cheese.
From the Isle of Kintyre