Sit Down Dinner

The sit down dinner menus are designed as plated courses but we can also create some of these as banquet-style sharing feasts. We work with the best of the Scottish season to ensure the ingredients are as fresh as possible, so this could vary by time of year. We will work closely with you to ensure you are happy with every course on your wedding menu.

Select two options for each course. Note we have no vegetarian dishes on these menus, as we will provide a vegetarian / gluten free alternative at each course based on the season.

Prices are per person:
3 course dinner £45 + VAT
4 course dinner £55 + VAT
With coffee / petit fours add £5 + VAT

To Start

Smoked venison Caesar salad

Carpaccio of Scottish fillet beef, tea-smoked tomatoes, pecorino cheese shavings

Tuna tartare, apple, fennel, pickled ginger, honey, soy

Free-range chicken and leek terrine, honey mascarpone, sour cherry compote

Beetroot-cured Scottish salmon, shredded cucumber, spring onion, avocado, toasted fennel seeds

Newhaven lobster cocktail, potato salad, aioli

Trio of ceviche – salmon, scallop, seabass, seasonal crudités, vegetable crisps

Pan-fried Scottish scallops, crab, toasted hazelnuts, apple marmalade

Duck and pork terrine, smoked ketchup, rye bread, pickled cauliflower

To Follow

Crispy pork belly braised in apple and star anise, sweet potato croquettes, seasonal vegetables

Blade of Scottish beef, burgundy sauce, prunes, creamed potato, honey carrots

Lemon and pistachio stuffed chicken, tabouleh, yoghurt, hazelnut and fennel granola

Roasted hake, prawns, cauliflower with lemon and coconut fragrant rice

Medium rare Scottish ribeye speak tagliata, toast potatoes, salsa verde, rockets market herbs

Duck breast and confit leg duo, fondant potato, carrot and fennel puree

Lobster, crayfish and salmon fish pie with seasonal greens

Crispy skin cod, poached tomatoes, potato tortilla, seasonal mushrooms, chorizo

Organic Perthshire lamb tagine, jewelled couscous, tahini-rolled courgettes, preserved lemon

Roast Highland venison, celeriac chips, blackberry jus, seasonal vegetables


Lemon posset, homemade shortbread, poached pear

Edinburgh Gin and tonic cheesecake

Chocolate ganache with hazelnut and oat granola

Upside-down apricot and caramel cake, honeycomb, vanilla cream

White chocolate and elderflower tart, jellied fruit, coconut shavings


Selection of Mellis cheese with charcoal oatcakes and quince jelly

Three artisan French cheeses with celery, baguette, figs

Three artisan Scottish cheeses with handmade oatcakes and chutney