Friday 17th January 2014– arrival 1930 for service at 2000hrs
A pop-up restaurant is a temporary restaurant which chefs often use to promote a new idea or concept and has been used by many famous chefs including Pierre Koffman.
As many of you know Steven Adair has a background in fine dining, starting at the Witchery, followed by Gleneagles and he has even cooked for the Queen – twice! Although he enjoys the simple, value-for-money, well cooked food as presented in our café menu he is itching to show you what he can do, hence the reason for the above night. If it is successful then we hope to host one a month and look forward to welcoming you in the future.
The restaurant will use the existing set-up so parties will be seated at tables of six. Because of the skill level involved in the menu we will only accept a maximum of 36 people on the night and and we will require a minimum of 20 people to make the event feasible. The booking diary will close on the 7th January so email us now if you want to come and drop in your deposit on the 2nd or 5th January events! All we need from you is your name, your telephone and email address and a £10.00 non-refundable deposit per person (naturally deposits will be refunded if the evening has to be cancelled for any reason). All deposits and balances should be made by cash or cheque.
The menu is a taster or set menu and therefore there will not be alternatives if you do not like certain of the ingredients however it is varied and hopefully even if you don’t like one or two items you will not be leaving hungry and, who knows, we may even convert you!
To bring out the best in the food a special wine list will be offered. You can choose to purchase your wine by the glass from the bar on the evening or take advantage of the package which will be available offering 75cl glasses of wine with each course. More details will follow shortly.
We hope you will be able to join us.
Hazel and Steven Adair
£40.00 per person
Seared west coast scallop, stornoway black pudding, bitter orange dressing, crispy pancetta, micro herb salad
Roast wood pigeon, pearl barley risotto, marcapone, grated truffle, burgundy jus
Shellfish bisque, butterbread crouton, rouille, lobster bonbon
Pan fried fillet of Ayrshire beef, oxtail ravioli, potato rosti, creamed celeriac
buttered spinach, shallot and madeira gravy
Trio of citrus trees
Meyer lemon tree cheesecake, kaffir lime shot glass, blood orange tree sorbet with a raspberry tuille
Coffee and petit fours
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