The Mustard Seed
Menu with Prices in the UK

Freshly prepared daily Highland vegetable soup served with warm artisan bread roll and butter.

Pressed Highland pulled chicken and sweet apricot terrine accompanied by caramelised red onion marmalade and herby crostini.

Vibrant beetroot-cured smoked Scottish salmon served on toasted sourdough with whipped avocado purée and crispy lilliput capers.

Crispy golden-fried Macsween black pudding bonbons served with house curry mayonnaise and dressed baby leaves.

Caramelised Scottish goats cheese on crisp mixed leaves with sweet cherry tomatoes and aged balsamic reduction.

Chargrilled tikka-spiced chicken fillet strips served over crispy dressed salad leaves with aromatic herb oil.

Fragrant handmade cod and king prawn fishcakes with lemongrass, crunchy Asian slaw, and sweet chilli dipping sauce.

Crispy cauliflower florets tossed in tangy Buffalo hot sauce and served with cool ranch aioli.

Crisp Belgian chicory leaves and tart green apple ribbons dressed in tangy honey and wholegrain mustard dressing.

Prime Scottish sirloin steak sourced from Munros of Inverness, served with creamy spring onion mash, roasted carrots, tenderstem broccoli, and green peppercorn sauce.

Chargrilled Munros Highland rump steak served with spring onion mashed potato, roasted carrots, tenderstem broccoli, and green peppercorn sauce.

Crispy-skinned Gressingham duck breast served pink over black pudding crushed baby potatoes with seasonal greens and red wine jus.

Succulent pan-roasted chicken breast paired with black pudding crushed baby potatoes, seasonal greens, and creamy wholegrain mustard sauce.

Fresh Seastocks Scottish salmon fillet served on baby dill potatoes with steamed greens, crispy fried kale, and white wine garlic cream sauce.

Meaty pan-roasted Scottish monkfish tail served over herb and ruby pomegranate couscous with vibrant harissa and lime dressing.

Pan-seared crispy-skin Scottish seabass fillet set on pomegranate and herb couscous finished with fragrant herb oil.

Fresh fillet of Scottish haddock served with baby dill potatoes, seasonal greens, crispy kale, and white wine garlic cream sauce.

Roasted butternut squash and spiced red lentils baked in crisp puff pastry, served with spring onion mash, vegetables, and red wine jus.

Pillowy potato gnocchi tossed with wilted baby spinach and sweet cherry tomatoes in a zesty sweet chilli, sesame, lime, and ginger glaze.

Daily 2-course lunch offering choice of starter (Soup, Tikka Chicken, Fishcakes, or Cauliflower Wings) plus selected main (Seabass, Haddock, Chicken, or Gnocchi).

Steamed medley of seasonal Highland carrots, broccoli, and greens lightly tossed in seasoning.

Crisp mixed baby leaves, cherry tomatoes, cucumber, and house honey mustard vinaigrette.

Stone-baked flatbread brushed with roasted garlic herb butter (add melted cheddar cheese for £0.95).

Crisp golden shoestring fries dusted with sea salt (add truffle oil & parmesan upgrade for £1.00).

Golden crispy fries tossed in fragrant truffle oil and finely grated aged parmesan cheese.

Extra warm pouring pot of house cracked green peppercorn cream sauce or wholegrain mustard jus.

Warm Scottish date sponge drenched in rich butterscotch toffee sauce and served with Highland vanilla ice cream.

Rotating daily house-baked cheesecake (white chocolate, salted caramel, or Highland berry) on a crunchy biscuit base.

Crushed crisp meringue folded with Chantilly whipped cream and macerated Scottish strawberries and raspberries.

Fudgy Belgian dark chocolate brownie topped with vanilla ice cream and rich chocolate sauce.

Two-course children's meal pairing a main and sweet treat—great value for families visiting Inverness.

Crisp oven-baked flatbread topped with rich tomato passata and melted mozzarella, served with fries.

Creamy Scottish cheddar macaroni pasta served alongside warm toasted garlic bread.

Crispy breaded Atlantic cod strips served with golden fries and sweet green peas.

Fresh baked Scottish salmon fillet served simply with creamy mashed potato and steamed greens.

Traditional butcher pork sausages served with buttery mashed potato, broccoli florets, and rich gravy.

The Mustard Seed's bar favourite: Disaronno Amaretto shaken vigorously with fresh lemon juice, sugar syrup, and bitters.

Locally distilled Scottish botanical gin poured over ice with Fever-Tree Indian or Elderflower tonic.

Curated pour from nearby Highland and Speyside distilleries served neat or with spring water.

Crisp Sauvignon Blanc, fruity Merlot, or dry Pinot Grigio Blush poured by the glass.

Chilled 330ml bottle of Coca-Cola, Diet Coke (1 kcal), or classic Scottish Irn-Bru.

Chilled pure fruit juice served over ice.

Botanically brewed sparkling ginger beer or lightly floral elderflower presse.

Large table bottle of pure Scottish spring water.

Freshly brewed filter coffee, Americano, or pot of loose-leaf Scottish Breakfast tea.