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Dining Club - Burns Night 2020 1 Dining Club - Burns Night 2020 2 Dining Club - Burns Night 2020 3

Dining Club - Burns Night 2020

Thurs 23rd January 2020, 7-10pm


"Just a quick note to say how very much I enjoyed the delicious dinner last night - the food was first class and the company as interesting as it was animated!   Given how important atmosphere is to your philosophy of ‘design’, I can hardly think of greater conviviality and connection than that which we experienced.  Thank you very much!"  Best Angus

 

Above is a wonderful testimony we received from a guest who attended our 'World Food Day' supper on 16th October.   Join us for our first Dining Club supper of 2020; a celebration of Burns Night!  "We look forward to sharing this special evening with you taking you on a journey to celebrate this Scottish culinary tradition!” Alan Haughie, Head Chef & Proprietor


Our relaxed and unique surroundings gives diners the opportunity to congregate around our large table that seats 10-12 for shared conversations or if your preference is to come along with a couple of friends you can be seated on your own table of 4-5 (please specify your requests upon receipt of your booking confirmation). 

Reserve your space(s) now to enjoy a superb evening of fine food and relaxed conversations!

 

MENU

Canapes & Prosecco reception

Canapés: Mackerel tartare with horseradish and green apple / wild mushroom tart with sage /partridge wellington with fresh cranberry/ confit duck croquette

Capuccino of leek & potato with Chive Oil, aged Cheddar beignets and sorrel

Carpaccio of lightly smoked Hampshire Venison, celeriac & truffle remoulade

 Traditional Haggis with whisky gravy

Blackberry Cranachan with Damson sorbet

Coffee & Petit Fours

 

£50 per person

Bring a bottle along with you to share on the table!

On the tables we provide homemade breads, butter and Yarty vinegars with rapeseed oil

 

Vegetarian menu is available by request

Dietary: Please let us know of any dietary requirements that need to be accommodated as early as possible.

 

Timings:

7.00pm guest arrival and canapes

7.30pm guests congregate for initial presentation of menu

7.45pm first course served

10.00pm arrange carriages for home

 

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