STARTERS
Venison tartare
MAINS
Whole lamb from Royal Burn Farm on the cross
Hereford Scotch fillet hanging over the fire
SIDES
Roasted beetroot salad with feta cheese and seeds
Cauliflower and leeks hanging over the fire
Potatoes cooked over charcoal
DESSERTS
Pineapple hanging over the fire with vanilla ice cream and cinnamon
Crème caramel with strawberries and Chantilly
