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
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.