SUNDAY LUNCH NOW SOLD OUT. BOOK FRIDAY AND SATURDAY NOW TO AVOID DISAPPOINTMENT.
OPEN TO EVERYONE
Back for a second year, Celebrity chef and restaurateur Nick Nairn is heading up the on-site VIP restaurant and creating a bespoke menu which showcases the best of Scottish produce and game. Set in a breathtaking waterside location perched on the bank of the river Tay, the Nick Nairn Restaurant will be serving up an attraction which is perfect for those on the hunt for a unique treat this summer.
Nick was the youngest Scottish chef to win a Michelin star in 1991 and found fame on the BBC’s popular TV shows Ready Steady Cook and Great British Menu. Nick has created a bespoke menu which is a suitably country-and-Caledonian inspired affair, with woodpigeon and haunch of Scottish venison among the highlights.
The Nick Nairn Restaurant will be serving breakfast and a two-course lunch on all three days of the event.
Overnight oats
Nicks honey, malt whiskey sultanas, Katy Rogers crème fraiche, Scottish raspberries.
Full Scottish Breakfast
tattie scone / bacon / black pudding / mushroom / tomato / sausage square and link.
Scottish Morning Rolls
Bacon / Egg
Wild hearth pastries
croissants/pain au chocolate/ cinnamon swirl.
Drinks
Tea / Coffee / Apple Juice / Orange Juice
From 9.00-11.00
Amuse (bowl)
Venison shoulder croquettes, spicy tomato compote, aioli.
Scrabster landed cod fillet
Cooked over open flame, served with wilted greens, shrimp and chive butter, fire baked potato.
Haunch of roe venison
cooked over open flame, served with red cabbage ketchup, butternut squash, greens, garlic flame roasted potatoes, game gravy.
Desserts
Nick’s Chocolate Pot
Served with honeycomb and creme chantilly
Orange Almond Cake
Served with local berries and crème fraiche
Raspberry ripple Ice cream
Served with raspberry sauce/ shortbread crumb.
From 12.00-15.30
