“A menu of memories — classical Indian and South-East Asian methods, plated with the produce of Scotland.”
Hand-dived West Coast scallops, seared to a deep caramel and finished with brown butter, curry leaf, and a cauliflower purée — a Scottish-Indian dialogue in three textures.
Hand-dived scallops · Brown butter · Curry leaf · Cauliflower
A Kerala-inspired coconut moilee — turmeric, curry leaf, ginger, and lime drawn into a delicate coconut broth and finished tableside.
Coconut · Turmeric · Curry leaf · Ginger & lime
Spiced batata and apricot tikka with tamarind, mint chutney, sweetened yoghurt, and crisp sev — Mumbai street-food chaat raised to plated form.
Batata (potato) · Apricot · Tamarind & mint · Yoghurt & sev
Ayrshire Red Rooster potato and apricot croquettes served with kafir lime and tomato 'Techa'. A bright, citrus-laced opener.
Ayrshire potato · Apricot · Kafir lime · Tomato techa
Russet potatoes slow-smoked over charcoal, finished with a Kerala-spiced russam pour at the table.
Charcoal smoke · Kerala russam · Tempered curry leaf
Poached pear with five-spice custard, Madagascar vanilla, and 'Murmure' caramel. A whisper of warm spice and bitter chocolate.
Five spice · Madagascar vanilla · Murmure caramel
Cured Scottish salmon kinilaw with moilee sauce, pickled heritage beetroot, and crispy curry leaf — a Filipino tradition reimagined with Scottish produce.
Cured salmon · Moilee · Heritage beetroot · Curry leaf
Old Delhi-style butter chicken tikka with steamed basmati and house naan. Familiar, generous, perfectly weighted.
Charcoal tandoor · Cashew gravy · Cultured butter · Naan