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Early Bird Menu…


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Early Bird

Starters…

Chef’s seasonal soup
of the day

Duck pancakes, oriental salad,
chilli & soy dip

Smoked haddock & prawn gratin,
salad & garlic ciabatta

Mains…

John Gilmour’s Tweed Valley roast beef,
homemade Yorkshire pudding, all the trimmings

Roasted chicken leg, chorizo & black
pudding cassoulet , red wine jus


Wild mushroom & leek risotto, goats
cheese beignets, rocket salad

Desserts…

Poached pear, apple, bay
leaf  ice cream

Chocolate brownie,
vanilla ice cream

Sun Inn fish pie; Selection of fresh Market fish, tarragon
cream topped with mash & melting gruyere cheese £14

Today’s Specials…


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Saturday 25th November

Starters…

Chef’s soup of the day

Crispy duck spring roll, oriental
salad, chilli & soy dressing

Potted smoked salmon, puff pastry
crab sticks, apple & fennel salad

Ground beef & lamb meatballs, Moroccan spiced
tomato sauce, baked egg, pitta bread

Lightly spiced vegetarian haggis
cake, curried coconut sauce

Mains…

John Gilmour’s Tweed Valley roast beef or lamb,
homemade Yorkshire pudding, all the trimmings

Moroccan chicken, chick pea, almond &
cumin tagine, cous cous, flat bread

Blue cheese, chestnut & parsnip gnocchi gratin

Perthshire braised daube of venison, horseradish &
chive mash, red wine cabbage, roast quince, jus

Baked cod chunk, roasted garlic new potatoes,
chorizo, clam, samphire & spinach stew

Sunday Lunch – 2 Courses £17…


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Sunday 26th November Set Menu

Sundays @ The Sun – 2 courses £17
3  courses £20

Continue reading →

Christmas Party Menu 2017


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Christmas Party Menu 2017

Starters

Chef’s seasonal soup of the day (Game broth, pearl barley &
vegetables or parsnip & apple, lightly curried crème fraiche

Crispy duck spring rolls, oriental
salad, chilli & soy dressing

Herb crusted goat’s cheese crotin,
beetroot carpaccio, toasted pinenut dressing

Prawn & crayfish cocktail, cos lettuce,
avocado mouse, tomato salsa

Chicken liver pate, house chutney,
mustard dressed leaves, ciabatta toasts

Mains

Roast breast & leg of East Lothian turkey, sage & apricot stuffing,
creamed sprouts & chestnuts, beef dripping roasties

Braised daube of venison, horseradish mash,
festive red cabbage, bourguignon sauce

Seabream fillet, sautéed potatoes, chorizo
& spinach, roasted red pepper dressing

Tweed Valley 10oz sirloin steak, roast vine tomato, hand cut chips,
wild garlic mushrooms, peppercorn sauce supplement £8 (Not available for party nights)

Sun dried tomato ravioli, basil pesto, crispy feta, olive tapenade

Desserts

Steamed Christmas pudding,
Sun Inn vanilla pod ice cream

Sticky toffee pudding, honeycomb
ice cream, butterscotch sauce

White chocolate & cherry
cheesecake, fruit compote

Lemon posset, raspberry
couli, shortbread biscuit

Scottish Farmhouse cheese,
house chutney, grapes & crackers

Pre orders for party night ONLY to thesuninn@live.com F.A.O Gill
Please include all guest names, their choices & any dietary requirements
by Sunday 18th November
(If you do not hear back within 48 hours please contact Gill on 0131 663 2456)

High Tea menu


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High Tea

Butter pastry steak pie,
creamy mash, garden peas

Beer battered haddock, hand cut chips,
chunky tartare sauce, mushy peas

Slow cooked spicy lamb finished with coconut
milk & coriander, fragrant rice, poppadum

Isle of Mull cheddar & leek
macaroni, dressed rocket

Pork & herb bangers, mustard seed mash,
proper gravy, crispy onion rings

Your choice of main course followed by
a selection of cakes and scones £15

Add a glass of fizz £20

Now serving breakfast…


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Breakfast Menu 8-11.30am

Toasted Teacake,
Butter & Jam £2.25

Homemade Gronola,
Fresh Berries £3.95

Porridge;
Scottish salt & cream £3.50
English honey & berries £4.50

Poached free range hen’s egg served on sourdough
toast with smashed avacado, spiced tomato salsa £7.95

Omelette;
Ham & cheese £5.95
Tomato, cheese & mushroom £5.95
Smoked haddock & chesse £6.95

Toasted Muffins;
Scrambled eggs £4.95

Scrambled egg & bacon £5.95

Belhaven Smoked salmon & scrambled egg £6.95

Eggs Benedict; baked ham, poached eggs & hollandaise sauce £7.95

Eggs Florentine; buttered spinach, poached eggs, hollandaise sauce £6.95

Scottish Morning rolls, or ciabatta with any 2 filling £3.95

Full Scottish breakfast
Bacon, pork sausage, black pudding, haggis, tomato, tattie
scone, mushroom, choice of – poached, scrambled or fried egg £7.95

Small Scottish breakfast
Bacon, egg, pork sausage, mushroom, tattie scone £6.95

Veggie Scottish breakfast
Hash brown, veggie haggis, tomato, mushroom, beans,
tattie scone, choice of egg £7.95

Breakfasts are served with a toast rack

Cappuccino                                  £2.50
Latte                                                 £2.50
Machiatto                                      £1.95
Flat white                                       £2.50
Mocha                                              £2.95
Americano                         £1.95
Cafetiere                                         £2.25
Tea                                                    £2.25
Hot Chocolate                             £2.95

Hogmanay 2017


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Tasting Menu

Bubbly & canapés on arrival

Artichoke & truffle risotto, fresh truffle

North Berwick & pink peppercorn cured salmon,
watermelon & cucumber jelly, lemon & lime aioli

Black haggis, neeps & tatties

Pan seared spiced king scallop, brown
shrimp biriyani, flat bread, curry sauce

Char coaled Tweed Valleybeef fillet, ox cheek
& bone marrow pastilla, cauliflower puree

Chocolate & Drambuie cremeaux,
raspberry sorbet, hazelnut brittle

Selection of Scottish cheeses, hand crafted
biscuits, quince jelly, honeycomb

7pm-late

£75 per person

Today’s Lunch Menu – Served 12 – 2pm Monday to Saturday…


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Pre Starter

Delicious fresh bread baked twice daily in our kitchen,
tomato, garlic & parsley dip with mixed fresh olives £1.50per person

Loch Fyne oysters; Fresh Scottish Oysters served au natural
with shallot red wine vinegar & Tabasco or tempura with
crab mayonnaise 3 for £6 6 for £10

STARTERS

Chef’s seasonal soup of the day,
served with homemade bread roll £6

NB Gin cured salmon, cucumber pickle,
watermelon, lemon & lime aioli £8

Fish or falafel soft shell tacos, pomegranate
salsa, guacamole, celeriac remoulade £7

Sun Inn smoked duck breast, duck liver &
fritter, quince jelly, sesame shards £8

Belhaven smoked haddock & Musselburgh
leek risotto, soft poached hen’s egg £7/£14

Goat’s cheese & apricot ballantine, fig,
baby beetroot & candied walnut salad £7

Seared Pigeon breast, Hornig’s haggis hash brown,
butternut squash puree, parsnip crisps, blackberry jus £9

Shetland mussels, crisp bacon,
Kintyre blue cheese, bread roll £9/£17

Chicken liver pate, house chutney, mustard
dressing, salad leaf, melba toasts £7

Continue reading →

Today’s Dinner Menu, Served Monday – Saturday 6-9pm…


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We run a ‘rolling menu’ in that we change the dishes we feel are working well and in season, using the finest local fish, meat & vegetables, see our Local Heroes board for more information about our suppliers.

______________________________________________________________

PRE STARTER

Delicious fresh bread baked twice daily in our kitchen, tomato,
garlic & parsley dip with mixed fresh olives £1.50per person

Loch Fyne oysters; Fresh Scottish Oysters served au natural
with shallot red wine vinegar & Tabasco or tempura with crab
mayonnaise 3 for £6 6 for £10

STARTERS

Chef’s seasonal soup of the day,
served with homemade bread roll £6

NB Gin cured salmon, cucumber pickle,
watermelon, lemon & lime aioli £8

Fish or falafel soft shell tacos, pomegranate
salsa, guacamole, celeriac remoulade £7

Sun Inn smoked duck breast, duck liver &
fritter, quince jelly, sesame shards £8

Belhaven smoked haddock & Musselburgh
leek risotto, soft poached hen’s egg £7/£14

Goat’s cheese & apricot ballantine, fig,
baby beetroot & candied walnut salad £7

Seared Pigeon breast, Hornig’s haggis hash brown,
butternut squash puree, parsnip crisps, blackberry jus £9

Shetland mussels, crisp bacon,
Kintyre blue cheese, bread roll £9/£17

Chicken liver pate, house chutney, mustard
dressing, salad leaf, melba toasts £7

Continue reading →

Seafood Week – October 2017


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Seafood Week

Pre starters

Oysters – Plain with shallots, sherry vinegar & tabasco

Rockafella

Beer battered

Starters

NB Gin cured salmon, watermelon, cucumber & lime

Queenie scallops topped with hot smoked salmon, beetroot & dill butter

Cullen skink veloute, curry oil, rarebit toast

King scallops ‘New England’, clam chowder

Shetland mussels cooked in leek & bacon topped with Kintyre blue cheese

Salt ‘n’ pepper calamari, aioli

Cold shellfish platter;

Oysters, rollmop herring, sushi, hot smoked salmon, mackerel pate toasts

Hot smoked salmon pate, whisky jelly, melba toasts

Mains

John Dory fillets, palourde clams, apple & curry

North East coast cod chunk, Spanish style stew of chorizo, red peppers, chick peas & smoked paprika

Hot & cold shellfish platter for two to share, skinny fries, aioli, wasabi & soy dips

King prawns upon noodles, pak choi, chilli & ginger broth

Whole lemon sole, buttered shrimps & samphire, new potatoes, tenderstem brocolli

Mackerel burger, horseradish mayo, watercress, apple & beetroot slaw, straw fries, brioche bun

Our famous fish ‘n’ chips & Fish Pie

Lobster thermidor

Surf ‘n’ turf; picante steak, king prawn crevettes, chilli & garlic butter, French fries.

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