The Witchery
Menu with Prices in the UK

Resident-only hamper with warm croissants, Scottish smoked salmon, poached eggs, Stornoway black pudding, seasonal berries, and freshly pressed orange juice.

Ayrshire dry-cured bacon, pork & herb sausages, tattie scone, Stornoway black pudding, roasted mushroom, grilled tomato, and free-range eggs.

Silver three-tier stand with haggis bon bons, Loch Duart smoked salmon brioche, warm buttermilk scones, Cornish clotted cream, jams, and seasonal patisserie with loose-leaf tea.

Full three-tier Witchery Afternoon Tea served alongside a chilled flute of The Witchery 1er Cru Brut Champagne.

Full Witchery Afternoon Tea paired with a chilled glass of Gusbourne English Sparkling Rosé.

Six fresh Ayrshire rock oysters served on crushed ice with shallot mignonette, lemon wedges, and Tabasco.

Nine hand-shucked Cumbrae oysters accompanied by mignonette sauce, fresh lemon, and artisan rye bread.

Full dozen West Coast rock oysters over ice with classic mignonette and lemon.

30g tin of Siberian sturgeon caviar served with warm buckwheat blinis and cultured crème fraîche.

Premium nutty Oscietra caviar presented with warm buckwheat blinis, chopped egg, and crème fraîche.

Velvety cognac-laced shellfish bisque enriched with butter-poached Eyemouth lobster tail and chervil cream.

Plump Hebridean scallops seared in the shell with smoky Spanish romesco sauce, black olives, and sea herbs.

Finely diced dry-aged Scotch beef fillet with capers, cornichons, mustard mayonnaise, and golden St. Ewes egg yolk.

Award-winning Edinburgh butcher's haggis paired with spiced pineapple chutney and crisp potato bhaji.

Hand-picked Loch Fyne crab with brown crab mayonnaise, pickled cucumber ribbons, lemon jam, and sourdough croutons.

Slow-cooked Scottish Border rabbit rillettes with woodland mushroom parfait, shallot relish, pickled shimeji, and tarragon emulsion.

Savoury baked Perthshire goats cheesecake with confit Carmen pear, toasted walnut crumble, and pomegranate molasses.

Creamy plant-based vegan burrata with ripe heritage tomatoes, charred Borettane onions, leek, and vibrant rocket pesto.

Chargrilled prime dry-aged Scotch beef fillet topped with chophouse herb butter, vine cherry tomatoes, and triple-cooked chips.

Seared Scotch beef fillet medallion on toasted brioche crouton with seared duck liver, black truffle Madeira jus, and Pommes Anna.

Whole roasted centre-cut Scotch beef tenderloin carved tableside, served with triple-cooked chips, watercress, Béarnaise, and peppercorn sauces.

Pan-roasted Scottish monkfish fillet in leek and roasted hazelnut velouté with smoked Shetland mussels and charred leek oil.

Thick fillet of roast halibut served with traditional Partan Bree crab sauce, braised fennel orzo velouté, and charred cucumber.

Whole East Coast native lobster baked in rich Gruyère cheese, English mustard, and cognac cream sauce, served with skinny fries and dressed leaf salad.

Roast loin of Scottish estate venison with celeriac purée, braised red cabbage, juniper blackberry jus, and crisp game chips.

Classic glazed open omelette folded with smoked haddock, Parmesan mornay cream, and fresh chives, served with green salad.

Spiced roasted cauliflower steak over curried butterbean purée with toasted almonds, pomegranate seeds, and salsa verde.

Grand ice tier featuring whole chilled native lobster, six Cumbrae rock oysters, Loch Fyne langoustines, dressed crab, mussels, and sourdough.

Curated seasonal three-course lunch selection pairing soup or terrine starter, fish or steak frites main, and classic dessert.

Crisp golden hand-cut Maris Piper chips cooked three times and dusted with flaky sea salt.

Crisp shoestring fries tossed in black truffle oil and aged Parmigiano-Reggiano.

Tender cauliflower florets baked under bubbling Isle of Mull cheddar and nutmeg béchamel.

Steamed tenderstem broccoli, fine French beans, and Savoy cabbage glazed in salted butter and cracked pepper.

Chilled heirloom tomatoes with crispy shallots, aged sherry vinaigrette, and basil leaves.

Traditional reduction of beef jus, Madagascar green peppercorns, cognac, and double cream.

Warm clarified butter emulsion infused with tarragon vinegar and fresh tarragon.

Whipped salted Scottish butter folded with roasted bone marrow, parsley, and garlic.

Dense 70% Valrhona chocolate ganache torte with orange blossom white chocolate ice cream and cocoa nib tuille.

Crisp choux pastry ring filled with Piedmont hazelnut praline mousseline and toasted flaked almonds.

Caramelised Braeburn apples baked under puff pastry, served warm at table with Madagascan vanilla ice cream and pouring custard.

Poached forced Yorkshire rhubarb layered with crisp meringue shards and Valrhona Ariaga whipped namelaka.

Chilled spiced mango parfait with basil-mint oil, fresh mango, toasted coconut flakes, and crunchy vegan granola.

Curated slate of five artisan Scottish and British cheeses with plum & ginger chutney, celery, grapes, and homemade oatcakes.

Chilled botanical blend of Scottish pear juice, Belvoir elderflower cordial, fresh lime, and sparkling soda.

Muddled Perthshire raspberries, non-alcoholic botanical spirit, rosemary sprig, and tonic water.

Chilled 250ml glass of pure pressed orchard apple or sweet Valencia orange juice.

Botanically brewed British craft soda served over ice with fresh citrus.

Large chilled bottle of Scottish mineral water drawn from the Ochil Hills.

Freshly ground specialty roast espresso or cafetière served with artisan chocolate truffles.

Pot of fine Scottish Breakfast, Earl Grey, Darjeeling, Peppermint, or Jasmine Pearl loose-leaf tea.

Smaller portion of chargrilled free-range chicken breast with crisp skinny fries and garden peas (available for under-12s on request).

Crispy battered Scottish haddock strips with chips, followed by a single scoop of vanilla bean ice cream.