Bond Restaurant & Cocktail Bar
Menu with Prices in the UK

Freshly simmered chef's seasonal vegetable soup served piping hot with warm crusty sourdough and whipped Scottish butter.

Lightly dusted tender squid rings flash-fried with scallions, red chillies, coriander, and zesty sriracha lime mayonnaise.

Succulent chicken breast strips in an airy tempura batter, drizzled with sweet chilli glaze and toasted sesame seeds.

Chargrilled garlic ciabatta topped with marinated vine tomatoes, torn sweet basil, red onion, and aged balsamic reduction.

Fresh Scottish rope-grown mussels steamed in white wine, garlic, shallot, and cream broth with toasted bread for dipping.

Crisp panko-breaded Scottish haggis spheres served over creamy turnip purée with a warm Drambuie peppercorn glaze.

Cold-water prawns folded in spiced Marie Rose sauce on shredded baby gem lettuce with brown bread and lemon wedge.

Heavyweight Gilmour Butchers Scotch sirloin dry-aged 32 days, chargrilled to order with twice-cooked chips, flat mushroom, and vine tomato.

Centre-cut prime Scotch fillet tenderloin carved tableside for two, served with two chip portions, onion rings, mushrooms, and two sauces.

Lean, exceptionally tender 28-day matured Scotch fillet steak chargrilled with roasted garlic butter, hand-cut chips, and slow-roasted tomato.

Richly marbled Gilmour Butchers ribeye seared over flame for maximum juiciness, accompanied by hand-cut chips and roasted mushroom.

6oz seared Scottish rump-sirloin sliced pink with crisp skinny fries, rocket salad, and melted café de Paris herb butter.

8oz dry-aged sirloin crowned with sizzling pan-fried garlic chilli king prawns, served alongside twice-cooked chips.

Fresh linguine ribbons tossed with sweet white Scottish crab meat, king prawns, garlic, chilli flakes, cherry tomatoes, and lobster bisque glaze.

Tender Scottish beef slow-braised in dark ale gravy beneath crisp puff pastry, served with buttery mashed potato and seasonal greens.

Fresh Bernard Corrigan haddock fillet fried crisp in golden ale batter, served with hand-cut chips, crushed minted peas, and tartare sauce.

Pan-roasted thick Atlantic cod crusted with smoky Cajun spices over crushed herb baby potatoes, charred asparagus, and lemon butter.

Generous pot of fresh Scottish mussels steamed in white wine, shallots, and cream, accompanied by crisp French fries and warm bread.

Pan-seared strips of tender Scotch beef sautéed with chestnut mushrooms, paprika, brandy, and sour cream over fragrant basmati rice.

Creamy Arborio rice slow-cooked with wild porcini and chestnut mushrooms, aged Parmesan, white truffle oil, and crispy sage.

Two dry-aged beef patties stacked with mature Scottish cheddar, smoked streaky bacon, house burger sauce, brioche bun, and skinny fries.

Pink-roasted Scottish topside of beef served with giant homemade Yorkshire pudding, duck fat roast potatoes, cauliflower cheese, carrot purée, and red wine jus.

Grand sharing board of roast beef and roast chicken breast, double Yorkshire puddings, duck fat potatoes, creamy mash, seasonal veg, and rich gravy.

Herb-roasted corn-fed chicken served with sage stuffing, Yorkshire pudding, crisp duck fat potatoes, seasonal vegetables, and pan gravy.

Choice of any Market Menu starter and main (Mon–Thu 12pm–5pm), featuring soup, bruschetta, steak pie, fish & chips, or mushroom risotto.

Three-course Market Menu experience (Mon–Thu evenings & Fri–Sun daytime) including starter, bistro main course, and indulgent dessert.

Thick-cut Maris Piper potato chips cooked fluffy inside and golden crisp outside, finished with Maldon sea salt.

Crisp shoestring fries tossed in aromatic white truffle oil and finely grated aged Italian Parmesan cheese.

Thick sweet white onion rings dipped in light craft ale batter and fried crisp.

Chargrilled green Tenderstem spears sautéed with toasted garlic slivers, mild red chilli, and extra virgin olive oil.

Cauliflower florets baked bubbling in mature Scottish cheddar and mustard cream sauce.

Classic steakhouse reduction of veal stock, brandy, green and cracked black peppercorns, and double cream.

Velvety warm cream sauce melted with tangy Lanark blue cheese and snipped fresh chives.

Freshly pulled espresso shaken vigorously with premium vodka, Kahlúa coffee liqueur, and vanilla sugar syrup.

Vanilla vodka, Passoa, fresh passionfruit purée, and lime juice served with a chilled side shot of Prosecco.

Small-batch bourbon stirred over hand-carved ice with maple syrup, Angostura bitters, and aromatic orange twist.

Small-batch Scottish botanical gin shaken with fresh lemon juice over crushed ice and drizzled with Chambord blackberry liqueur.

White rum blended icy smooth with fresh strawberry purée, pressed lime juice, and sugar syrup.

Crisp, refreshing Italian lager poured ice cold on draught.

Full-bodied Argentine red wine bursting with dark plum, blackberry, and oak spice—ideal pairing for dry-aged sirloin.

Alcohol-free blend of passionfruit purée, pineapple juice, vanilla syrup, and sparkling lemonade.

Muddled fresh mint, smashed raspberries, pressed lime, and soda water over crushed ice.

Chilled iconic 330ml glass bottle served over ice with fresh lemon slice (Diet Coke 1 kcal).

Large table bottle of fine-bubbled Italian sparkling natural mineral water.

Fudgy hot dark chocolate brownie served with rich chocolate fudge sauce and roasted pistachio or vanilla bean ice cream.

Daily handmade baked or chilled cheesecake on buttery biscuit base with seasonal compote and pouring cream.

Layered vanilla dairy ice cream, fresh Scottish strawberries, crushed crisp meringue nests, and berry coulis.

Moist date sponge soaked in warm salted butterscotch sauce, served with vanilla pod ice cream.

Grilled Scottish beef patty with melted mild cheddar in a soft bun, served with skinny fries.

Crispy battered haddock goujons served with chunky chips and garden peas.

Gentle Italian tomato and basil sauce tossed with penne pasta and optional grated cheddar.

Two scoops of creamy Scottish dairy vanilla ice cream topped with chocolate or strawberry sauce.