Seared Loch Fyne Scallop with a courgette puree, blanched samphire, a sprinkling of toasted seaweed breadcrumbs and a caper beurre noisette sauce.

Haggis, Neeps and Tatties Croquette, served on carrot puree, with chilli jam, peashoots and a whisky sauce.

Sicilian Caponata with crusty bread (VEGAN)

Sea Trout with a crab cake, grilled asparagus, caviar beurre blanc, herb oil with fresh pea shoots and a caviar garnish.

A Fillet of Scottish Beef with sweet potato puree, potato gratin, crispy prosciutto, honey roasted carrots, roasted balsamic red onion, stuffed Yorkshire pudding with a red wine Jus and a pea shoot garnish.

Nut-Free Pesto on Busiate Pasta with a fresh side salad (VEGAN)

Chocolate Brownie with Salted Caramel Ice Cream, Scottish berries, honeycomb and baby red vein sorel.

Lemon and Basil Tart with an olive oil crust, roasted peach sorbet and fresh basil leaves. (VEGAN)