The Botany
Menu with Prices in the UK

Traditional spiced Scottish haggis rolled in golden panko breadcrumbs, flash-fried until crisp, served on creamy turnip-carrot purée with a rich Glengoyne whisky peppercorn dip.

Macsween spiced plant-based haggis coated in crunchy golden panko, served with sweet root vegetable purée and Arran grain mustard mayo.

Fresh sustainable Argyll rope-grown mussels steamed in crisp white wine, shallots, garlic, double cream, and flat-leaf parsley, served with warm crusty sourdough.

Hearty traditional Scottish soup of Arbroath hot-smoked haddock, sweet leeks, diced potatoes, and rich double cream, served with freshly baked soda bread.

Silky-smooth chicken liver parfait infused with Scottish heather brandy and thyme, served with spiced red onion and port marmalade and toasted butter brioche.

Crumbly butter pastry tartlet filled with whipped Scottish goat's curd, roasted golden and ruby beetroots, candied walnuts, and watercress oil.

Diver-caught West Coast king scallops seared golden, served with crisp Stornoway black pudding crumb, minted pea purée, and apple matchsticks.

Fresh daily seasonal Scottish market soup served piping hot with warm artisan sourdough bread and Isle of Skye sea salt butter.

Prime grass-fed Buccleuch Scottish beef ribeye, dry-aged on the bone for 28 days and char-grilled, served with roast portobello mushroom, grilled vine tomatoes, triple-cooked chips, and whisky peppercorn sauce.

Succulent dry-aged Scottish sirloin cut, flame-grilled with confit garlic and thyme butter, watercress garnish, and hand-cut skin-on chips.

Tender carved Speyside flat iron steak served pink with vibrant fresh herb chimichurri sauce, charred baby gem lettuce, and skinny rosemary fries.

The ultimate cut of prime Aberdeen Angus Scotch beef fillet, exceptionally tender, served with potato dauphinoise, fine green beans, and rich bone marrow jus.

6oz hand-pressed Scottish prime beef burger patty, crispy Ayrshire smoked bacon, melted Applewood smoked cheddar, tomato chutney, gherkins, and crisp cos lettuce in a toasted brioche bun with rosemary salted fries.

Locally reared free-range chicken marinated in lemon, smoked paprika, garlic, and fresh rosemary, chargrilled tender with crunchy house slaw and skinny fries.

Thick-cut seared halloumi cheese, roasted garlic balsamic portobello mushroom, roast red pepper relish, and wild rocket in a toasted brioche bun with skinny fries.

Fresh day-boat North Sea haddock fillet enveloped in crisp craft IPA ale batter, served with minted mushy peas, homemade caper and gherkin tartar sauce, fresh lemon, and triple-cooked chips.

Full kilo pot of fresh Loch Fyne rope-grown mussels steamed in white wine, shallots, garlic, double cream, and fresh parsley, served with warm sourdough bread and skinny fries for dipping.

Tender diced wild Highland venison shoulder slow-cooked in dark Scottish heavy ale with baby onions, carrots, and juniper, baked under golden flaky puff pastry, served with creamy buttered mash.

Crisp-skinned Scottish Atlantic salmon fillet served over crushed herb baby potatoes, tenderstem broccoli, and a velvety lemon caper white wine butter sauce.

Domed artisan puff pastry pie filled with spiced vegetarian haggis, sautéed forest mushrooms, and baby spinach, accompanied by roasted root vegetables and redcurrant jus.

Tender braised Ayrshire pork belly with crackling crunch, Stornoway black pudding mash, spiced braised red cabbage, and Thistly Cross cider jus.

Fresh egg tagliatelle ribbon pasta tossed with sautéed chanterelles and chestnut mushrooms, garlic, white wine, double cream, white truffle oil, and aged Grana Padano.

Dry-aged Scotch beef sirloin carved pink, accompanied by a giant golden Yorkshire pudding, beef dripping roast potatoes, honey-glazed Chantenay carrots, buttered greens, and rich red wine bone marrow gravy.

Roast Ayrshire pork loin with salted crackling, sage and onion pork stuffing, Bramley apple compote, Yorkshire pudding, dripping roasties, and cider gravy.

Tender roast Scottish lamb leg studded with rosemary and garlic, served with fresh mint gravy, Yorkshire pudding, roast potatoes, and buttered seasonal vegetables.

Roasted butternut squash, cashew nut, and wild mushroom loaf served with vegetarian Yorkshire pudding, crispy olive-oil roast potatoes, and rich red wine onion gravy.

Thick-cut Maris Piper potatoes triple-cooked to golden crisp perfection, dusted with Isle of Skye sea salt.

Crispy skinny fries drizzled with white truffle oil and showered with freshly grated Grana Padano parmesan and chives.

Jumbo sweet onion rings dipped in crisp craft IPA batter, fried crunchy.

Velvety Scottish potato mash whipped with cream, salted Scottish butter, and snipped fresh chives.

Steamed tenderstem broccoli, green beans, and savoy cabbage tossed in melted butter and toasted flaked almonds.

Freshly baked towering, crispy golden Yorkshire pudding.

Warm jug of cracked black peppercorn sauce flambéed with Glengoyne 10-year Highland single malt and double cream.

Rich 48-hour slow-reduced roast beef bone gravy with red wine and thyme.

Dark date sponge pudding drenched in warm butterscotch toffee sauce, served with homemade Scottish tablet ice cream.

Layers of whipped double cream folded with heather honey, toasted pinhead oats, sweet fresh Scottish raspberries, and Highland single malt whisky.

Rich 70% dark Belgian chocolate and Grand Marnier orange ganache in cocoa pastry, served with clotted cream ice cream.

Selection of three award-winning Scottish cheeses (Isle of Mull mature cheddar, Strathdon Blue, and Clava Brie), accompanied by Arran coarse oatcakes, grapes, and spiced plum chutney.

Generous scoop of Scottish double vanilla bean ice cream drowned at the table with a piping hot double shot of Italian espresso.

Scotland's favourite refreshing lager, brewed continuously since 1885 at Wellpark Brewery with pure Loch Katrine water (4.0% ABV).

Flagship Edinburgh golden beer aged over single malt whisky bourbon casks, delivering smooth vanilla and oak warmth (6.6% ABV).

Locally brewed Glasgow East End craft beer—a tropical pale ale bursting with real mango juice and citrus hops (5.1% ABV).

Crisp, refreshing Edinburgh golden ale with citrus hop aromas and clean malt finish (4.8% ABV).

Naturally fermented East Lothian artisan apple cider, refreshing with crisp Scottish orchard character (4.4% ABV).

The Botanist Islay dry gin infused with 22 hand-foraged Scottish botanicals, Fever-Tree Mediterranean tonic, fresh rosemary sprig, and pink grapefruit slice.

Scottish artisan gin, freshly squeezed lemon juice, sugar syrup, and crushed ice, drizzled with sweet dark Crème de Mûre blackberry liqueur.

Glengoyne 10-year Highland single malt whisky stirred with Angostura bitters, Heather Hills honey, and charred orange peel over a hand-carved ice sphere.

Authentic Scottish 'ginger' brewed according to the original 1901 recipe with pure sugar and secret 32-flavour essence, served in glass bottle.

Classic zero-sugar, zero-calorie Scottish carbonated soft drink.

Pure sparkling spring water sourced from the Vale of Strathmore in Angus, Scotland.

Delicate tonic crafted by blending English elderflowers with highest quality quinine.