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sped98: Venison Haggis , Champit tatties , Turnip cream.
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sped98: Dunsyre Blue Bavarois
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sped98: Belgian Chocolate delice.
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sped98: Celeriac veloute , Crispy Calf tongue , King Crab
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sped98: Beetroot macaroon
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sped98: Martin wishart Chocolates
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sped98: Selection of Cheese.
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sped98: Ballotine of Foie gras , Almond , prune puree , plums , brioche.
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sped98: Risotto of Spelt , winter truffle , confit of Goosnargh duck leg
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sped98: Roast `conference` Pear with Scottish heather honey Panna cotta , served with Lemon Thyme sorbet.
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sped98: Filet Mignon of Ayrshire Organic Pork, served with braised Fennel , smoked Aubergine puree and a Basil and Olive jus.
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sped98: Seared hand dived Orkney Scallops with a Cannelloni of Tarragon and Lemon.
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sped98: Chocolate and Orange pave with Orange sorbet.
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sped98: Hare from `Brommie Bank` served `a la royale` with forgotten vegetables , quince and wild Watercress Gnocchi.
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sped98: Seared hand dived Orkney Scallops with Piperade , Olive , Anchovy and Parma ham.
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NikWatt: Portrait Quay
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NikWatt: The Quay
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pamelaadam: fruit
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pamelaadam: chook
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sped98: Organic salmon
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sped98: Islay Scallops , smoked mackerel mousse.
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sped98: Venison Haggis.
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sped98: Restaurant interior.
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sped98: Pan fried Atlantic Halibut
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sped98: West coast Langoustines , garlic butter
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monkeyiron: Russian Cheesecake
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NikWatt: Oink
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NikWatt: Girls, Girls, Girls!
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NikWatt: Jamie Oliver
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NikWatt: Ristornate Candle