 |
 |
||
|
|||
 |
|
The Witchery has developed a world-wide reputation for sensation food in the most indulgent setting. We source the very best of Scotland's produce such as Angus beef, lamb, game and seafood, which then features on a classic menu in a relaxed and unfussy style. Scottish lobster and rock oysters regularly feature alongside Witchery classic dishes such as hot smoked salmon with leeks and hollandaise or Angus beef fillet with smoked garlic broth. An a la carte menu is available daily at both lunch and dinner and theatre supper and light lunch menus are also available at £14.95 for two courses. HORS d’OEURVES East Lothian-landed brown crab salad Potted foie gras, toasted saffron bread, Victoria plum chutney Smoked fish from the Inverawe smokehouse Findlay’s of Portobello’s award-winning haggis, neeps and tatties Witchery fish soup, rouille, croutons and gruyère Herb-baked Isle of Mull scallops, smoked Iberico pancetta and garlic Tamworth pig’s cheek terrine, piccalilli Grilled East Lothian asparagus, truffle mayonnaise Steak tartare, celeriac remoulade FISH and SHELLFISH Lindisfarne oysters, grown on the seashore of the Lindisfarne nature reserve Scottish seafood platter We suggest that if eating oysters guests avoid spirits and drink alcohol in moderation Herb-baked Isle of Mull scallops, smoked Iberico pancetta and garlic, Roast hot-smoked Loch Duart salmon, Poached wild Scottish turbot, Three Little Pigs Beef Wellington, for 2 to share, Navarin of Lleyn cross hogget, grilled cutlet, Roast breast and confit thigh of chicken, Pan-roasted duck breast, VEGETARIAN Cauliflower risotto, spinach and cauliflower bhaji, Globe artichoke barigoule, SIDE DISHES DESSERTS Valrhona chocolate torte, pistachio ice cream Burnt Cambridge cream, passion fruit sorbet Invergowrie strawberries, balsamic iced parfait, strawberry soup, black pepper meringue Passion fruit and mascarpone trifle, pistachio biscotti Lemon tart, raspberry sorbet Witchery pudding selection Selection of Artisanal cheeses Light Lunch & Theatre Supper menu Pea and ham soup **** Organic lamb and paprika sausages, wild garlic, corn fritter Available from 12 noon – 4.00pm, 5.30pm - 6.30pm & 10.30pm – 11.30pm The Witchery is proud to support the work of some of Scotland's finest food producers, growers, fishermen, farmers, cheese makers, butchers and gamekeepers. We use the best Scottish produce that we can find including Peelham Farm's outstanding home-reared Tamworth pork and Lleyn-cross hogget and Findlay's of Portobello with their award-winning traditional haggis. Renowned East Lothian butcher John Gilmour supplies Scotch beef fillet which is 28 day aged and fully traceable and we are members of the Scotch Beef Club. Our duck is from Gartmorn Farm, Alloa, owned by farmers passionate about the finest free-range poultry. Rhode Island Red/Cornish White chicken are free-range and reared at St Bride’s Farm, Lanarkshire, their maize-rich diet ensuring firm, dark-coloured meat. King scallops are hand-dived in the Grade A waters around the Isle of Mull by the Ethical Shellfish Company, delivered to us on the shell within 6 hours of harvest and shucked to order. Our brown crabs are landed in East Lothian, smoked fish comes from the acclaimed Inverawe Smokehouse and our salmon is the finest and most sustainable there is - from the cold, clear waters of Loch Duart in Sutherland. Our lobsters are Scottish, but exceptional oysters come from just across the border in Northumberland, from the historic oyster beds in the Lindisfarne National Nature Reserve. A discretionary 10% service charge will be added to parties of 8 and over.
|
|
