Burns Night Menu

Whisky Pairing: Highland Park 12-Year-Old - Honeyed sweetness, gentle smoke and subtle spice complement the savoury sausage, cut through the richness of the tattie scone and harmonise beautifully with the tangy sweetness of the broon sauce.

Whisky Pairing: Old Pulteney 12-Year-Old - The gentle coastal brininess and soft vanilla of this Highland whisky lift the smokiness of the haddock while its creamy texture complements the richness of the broth.

Whisky Pairing: GlenDronach 12-Year-Old - Rich sherry-cask sweetness and warming spice mirror the depth of the haggis, balance the earthiness of the neeps, and blend seamlessly with the whisky sauce.

Whisky Pairing: Balvenie Double Wood 12-Year-Old - Honeyed sweetness, dried fruit and soft oak spice echo the flavours of the tart while remaining gentle enough to let the clotted cream shine

Whisky Pairing: Auchentoshan Three Wood - Layers of caramel, toffee and raisin from triple cask maturation pair beautifully with buttery shortbread, rich tablet and sweet coconut macaroons.