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SCOTTISH INGREDIENTS WITH OUTSIDE INFLUENCES

Our set 5 course menu is devised with an emphasis on experimental and exciting concepts – this is where Sean Kelly is in his element, pushing the boundaries and your imagination by not sticking to any normal restaurant rules.

You will experience a culinary adventure of tastes, textures and presentation that take you on a journey through the mind of one creative Chef.

beef – parfait – beetroot

Sanchez Romate Hermanos Cream, Jerez, Spain

.

crab cannelloni – scallop – yoghurt

Picpoul de Pinet, Les Girelles, France 2014

.

venison – peas – asparagus – wild garlic

Etchart Arnaldo B, Cafayate Valley, Argentina, 2012

.

rhubarb – custard

rhubarb gin & nettle fizz

.

exotic egg

Errazuriz, Casablanca Valley, Chile, 2012

 

Our 5 course taster menu is at 55.00 per person and our accompanying drinks flight is at 40.00 per person.

All bookings to be made by 12noon the day prior to the booking date and whilst the Station Road menu is not suitable for those with dairy intolerant and vegan diets, our Brasserie can cater for these requirements.

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