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Burns Night
The Menu:
Cullen Skink
Hailing from Cullen in Moray on the North East Coast of Scotland, Cullen Skink is a straightforward yet exquisitely flavoured soup. It is prepared with smoked haddock, onions, and potatoes, creating a rich and satisfying dish.
Haggis, Neeps and Tatties:
Often the foremost association with Burns Night, Haggis was initially a humble dish crafted to minimize waste of any part of the sheep. Traditionally served with mashed swede (neeps) and potatoes (tatties), it is ideally accompanied by a dram of The Singleton whisky.
Cranachan
Known as the “King of Scottish desserts,” Cranachan resembles a fruit fool. Originating as a celebration of the raspberry season, this delectable treat combines raspberries with cream, oats, whisky, and heather honey.
Whisky Cocktails
To commemorate the extraordinary 200-year legacy, we have joined forces to bring a unique allure to the Burns Night celebration. Introducing two exclusive cocktails, each meticulously crafted to enhance the experience and complement the timeless Burns Night dishes.
Alloway Sour
The Singleton 12 Year Old, Lapsang Souchong tea cordial, ginger liqueur, lemon juice.
Bobby Burns
The Singleton 12 Year Old, cacao nibs, sweet vermouth, benedictine, lemon essence.
Reservations
The Burns Night special dishes are priced individually and do not need to be ordered as a whole menu or ordered in advance. The specials are available from 5.30pm on Sunday 25th January, the full a la carte menu will also be available.
We recommend booking your table in advance, but some may be available for walk-ins on the day.
