Summer Menu

Thank you for choosing to dine with us.

Our kitchen is in the skilful hands of head chef Iain Gourlay and his team, with front of house service led by Maitre d’ Hotel Leonardo Sandri and restaurant manager Victoria Palmer.

The Scottish Borders have a wide and fantastic range of food which we have tried to incorporate throughout this menu. Where possible we utilise items from our own 400 year old walled garden and from across our 28 acre estate.

For fresh fish and seafood, the Fish People supply us with fish landed at Eyemouth on the Scottish Borders coastline and, travelling across the Borders, we use prime Tweed Valley meat from Gilmour’s, bakery products from Peebles’ own baker Forsyth and lots of items from small providers such as Belhaven smokehouse and Tweed Valley venison.

We believe the combination of local and international ingredients creates dishes that not only look good and taste delicious but will also satisfy the most discerning palate.

To complement our fine food we offer a carefully chosen selection of wines supplied by our main local wine merchant, Wine Importers. Local beverages include beers from Born in the Borders, Broughton and Campbells breweries, a choice of gins and a large range of Scotch whisky.

Our knowledgeable servers are more than happy to provide advice on the menu and on matching wines with food.

We will do our best to accommodate any special requests and if you have any dietary requirements or allergies, please let us know.

Bon appetit!


To Begin

Butter poached native lobster, compression of watermelon, shellfish bisque (G)
(perfectly matched with a glass of Joseph Perrier Blanc de Blanc Champagne +£14)

Salad of heirloom tomatoes, Burrata, Kalamata olive crumb (V)(G)

Fillet of red mullet, Fregola Sarda, escabeche vegetables (*G)

Foie gras and chicken liver parfait, PX jelly, redcurrants, toasted homemade brioche (*G)

Flavours of Ploughman’s with a shandy shot (*G)

Velouté of garden peas, summer vegetable crouton, tomato fondue (V)(*G)

To Follow


Cutlets of Borders black faced hogget slow cooked stuffed breast, apricot, peas and white bean cassoulet (*G)

Fillet of Scottish turbot (G)
white asparagus, rosti potato, sauce vierge

Trio of Iberico pork (*G)
seared presa, sticky pig cheek, dry roasted rib with summer couscous, baby aubergine

Grilled fillet of Coley (G)
baby courgette, roasted balsamic tomato, west coast langoustine and potato galette

32-day aged Tweed Valley sirloin of beef (G)
bone marrow butter, fricassée of summer vegetables, Dauphine potatoes

Salad of tenderstem broccoli (V)(G)
endive, pomegranate, new season potato, toasted peanut dressing

Risotto of summer vegetables (V)(G)
textures of parmesan

3-courses, including dessert and tea/coffee with petit fours £45.

(V) = Suitable for vegetarians (G) = Gluten free (*G) = Gluten free on request

To Conclude


Cringletie garden summer pudding, clotted cream ice-cream, strawberry-laced meringue

Caramelised banana and rum parfait, passion fruit curd, passion fruit and coconut salsa (G)

Cranachan soufflé, whisky honey ice-cream, trio of Scottish raspberries

White chocolate cremeux, textures of hibiscus, hibiscus vodka cocktail (G)

House selection of cheese, artisan crackers and oatcakes, house chutney, honeycomb and frozen grapes (*G)