The Hearth House

The Hearth House
Autumn / Winter

THE MENU

Our menu is guided by the Scottish seasons and shaped by the central hearth. Dishes are designed to be shared and enjoyed together.

From the Garden

Charred Heritage Carrots

£14

Whipped ricotta, toasted walnuts, herb oil

V, GF

Ember-Roasted Roots

£18

Smoked celeriac purée, wild garlic, crispy grains

VG

Woodland Mushroom Barley

£22

Foraged mushrooms, aged pecorino, truffle

V

From the Fire

Wood-Fired Scallops

£24

Sea herb butter, charred leek, hazelnut

GF

Smoked Venison Loin

£38

Juniper, burnt onion, fermented bramble

GF

Dry-Aged Beef Rib

£45

Bone marrow sauce, watercress

GF

From the Larder

House Cured Trout

£16

Pickled cucumber, dill, rye bread

Artisan British Cheeses

£19

Quince, oatcakes, raw honeycomb

V

Shared Plates

Slow-Roast Lamb Shoulder

£85

Anchovy and rosemary crust, seasonal greens, minted potatoes

Serves 2-3

Whole Turbot on the Bone

£95

Brown butter, capers, samphire

Serves 2-3

Desserts

Burnt Honey Custard

£12

Rhubarb compote, shortbread crumb

V

Dark Chocolate Tart

£14

Smoked sea salt, cultured cream

V