Boisdale
Menu with Prices in the UK

Three freshly shucked wild rock oysters served on crushed ice with Cabernet Sauvignon shallot vinegar mignonette, fresh lemon wedges, and Tabasco.

Six pristine Scottish rock oysters from the pure sea lochs of Argyll, served chilled over crushed ice with classic red shallot mignonette and lemon.

Twelve succulent Loch Fyne rock oysters served on a silver tier with shallot vinegar mignonette, lemon, and Tabasco.

Traditional Scottish haggis from Dumfriesshire served with bashed neeps (swede), buttery tatties (mashed potato), and rich whisky gravy liquor.

Traditional roast Dumfriesshire haggis with neeps and tatties accompanied by a 25ml noggin of Tomintoul 10-year-old Speyside single malt whisky.

Award-winning cold-smoked Scottish salmon cured in Perthshire, served with caperberries, finely chopped shallots, fresh lemon, and buttered Scottish brown soda bread.

A rich, velvety Scottish soup of gently poached Arbroath smoked haddock, tender potatoes, sweet leeks, fresh double cream, and snipped garden chives.

Hand-chopped raw Aberdeenshire dry-aged fillet of beef seasoned with shallots, cornichons, capers, Worcestershire sauce, and a raw Clarence Court hen's egg yolk, with toasted sourdough.

Flash-fried tender squid coated in seasoned flour, tossed with fresh red chilli, spring onions, cracked tellicherry black pepper, and lime aioli.

Kiln-smoked Scottish salmon flakes tossed with baby watercress, pickled cucumber ribbons, radishes, and a dill and grain mustard dressing.

Grass-fed Aberdeenshire beef fillet flash-grilled tender, served with watercress salad and roasted bone marrow butter.

Exceptionally tender centre-cut Scotch beef fillet dry-aged in Himalayan salt chambers for 21 days, char-grilled to perfection.

Aberdeenshire sirloin aged 28 days on the bone with a rich fat marbling, imparting robust beef flavour and buttery tenderness.

Heavily marbled 35-day dry-aged Scottish ribeye with deep central eye of fat, grilled over hot coals to unlock extraordinary caramelized richness.

The prized centre head of the Scottish beef tenderloin roasted whole for two guests, carved table-side, served with Béarnaise and green peppercorn sauces.

Monumental bone-in rib of Scottish beef aged 35 days in Himalayan salt chambers, char-grilled over hardwood coals and served with roasted bone marrow.

Velvety cream and beef jus reduction spiked with green peppercorns and Speyside single malt whisky.

Warm emulsified butter, tarragon reduction, egg yolks, and shallots.

Compound Somerset butter whipped with roasted beef bone marrow and shaved black truffles.

Generous main course portion of traditional spiced Dumfriesshire haggis with buttery bashed neeps, creamed mashed potatoes, and a rich thyme whisky gravy.

Artisan vegetarian haggis crafted from oats, lentils, seeds, root vegetables, and Scottish warming spices, served with neeps, tatties, and vegetable gravy.

Whole British native lobster split and grilled under the salamander with melted garlic, parsley, and lemon butter, served with hand-cut chips.

Half fresh native lobster grilled with garlic and parsley butter, served with watercress and hand-cut chips.

Crisp-skinned Loch Duart salmon fillet served over buttered coastal samphire, minted baby new potatoes, and lemon caper beurre blanc.

Braised wild Scottish red deer venison and spiced haggis simmered in rich juniper and port gravy under a golden all-butter puff pastry lid, served with buttered greens.

Coarse-ground dry-aged Aberdeenshire beef patty in a toasted glazed bun with smoked Ayrshire bacon, melted Isle of Mull cheddar, tarragon mayo, and hand-cut chips.

Thrice-cooked hand-cut chips tossed in white truffle oil, grated 24-month aged parmesan, fresh rosemary, and served with truffle aioli.

British Maris Piper potatoes cut thick, thrice-cooked for glass-like crispy exterior and fluffy steaming interior, with Maldon sea salt.

Traditional Scottish mashed yellow turnip and swede whipped with salted Scottish butter and cracked black pepper.

Silky creamed potatoes finished with rich farmhouse butter and a hint of mineral Scottish dulse seaweed.

Baby leaf spinach simmered with nutmeg, double cream, parmesan, and aromatic black truffle reduction.

Seasonal Scottish girolles, chanterelles, and king oyster mushrooms pan-seared with garlic butter and fresh garden lovage.

Heirloom British tomatoes sliced with red onion rings, fresh basil leaves, cold-pressed rapeseed oil, and aged balsamic glaze.

Moist Medjool date sponge drenched in warm rich toffee sauce infused with dark Jamaican rum, topped with a quenelle of Cornish clotted cream.

Velvety 72% Venezuelan dark chocolate cremeux with sweet dulce de leche caramel, fresh Scottish blueberries, and cocoa nib tuile.

Zesty chilled lemon posset topped with candied lemon zest, served with crisp homemade Highland all-butter shortbread fingers.

Curated selection of four British artisan cheeses (including unpasteurized Isle of Mull Cheddar, Colston Bassett Stilton, and Ragstone Goat's Cheese), served with traditional Scottish oatcakes, quince paste, and grapes.

The gentle dram from Speyside, delicate floral honey, soft sweet malt, and subtle vanilla oak notes (40% ABV).

Speyside single malt matured in traditional oak and finished in West Indian rum casks, offering toffee, sweet vanilla, and warm fruit notes (43% ABV).

Iconic heavily peated Islay single malt with intense smoky campfire, iodine, citrus lemon, and dark chocolate nuances (46% ABV).

Tanqueray No. Ten gin stirred cold with Noilly Prat dry vermouth, served straight up with a Sicilian lemon twist or Castelvetrano olive.

Ardbeg 10-year-old Islay single malt, Angostura and orange bitters, cane sugar syrup, and orange peel flamed over hand-cut ice.

Pure organic natural spring water drawn from the protected Ochil Hills in Perthshire, Scotland (Still or Sparkling).