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You name it...

We can cater for almost any event you wish. Brasserie midweek menus, Chef's Specials on the Friday and Saturday evenings À la Carte, the Sunday all day menu. We will gladly discuss any up and coming family and friends gatherings you would like us to cater for, from joyous christenings to respectful funerals and all of life's other little events in between. Birthday and anniversary groups can have headed personalised menus and the private dining room is always a winner. The recent addition of our marquee, heated in the winter and opened up in the summer is ideal for up to 45 guests. 

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BRASSERIE MENUS

We never rest on our laurels, the brasserie menu changes several times throughout the year . We endeavour to feature seasonal local produce. Admittedly we can not tinker with the menu as much as chef would like because.. you seem to have acquired your favourites we dare not replace them when the menu changes.

Angus & gary , our PLAICE for your lunch

CHEFS À LA CARTE MENUS

Angus the chef patron is allowed a little input when the weekend menus change  but really, it's our

Head Chef Gary Ward who has been at the helm since we opened! does the main compilation.

We visit the markets early Thursday morning, return with the produce and then the  ala carte menu for that weekend is compiled

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ALL DAY SUNDAY MENU

Sunday has always been a favourite with family outings.  There are always wee ones to be catered for so, perhaps not the day for a romantic quiet lunch?

We pop in the Sunday roast, normally a prime sirloin of beef & mandatory Yorkshires etc. Culinary bargains can often be had as we sell off the a'la carte dishes  from the night before and culinary bargains to be had!

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FRONT OF HOUSE

You will more than likely meet Veronica, the owner ably assisted by one of our longest serving senior member of our team Lorna. If you are remotely regular they WILL KNOW what you drink, where you like to sit and other stuff about you don't even know you do!

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SOMETHING FISHY ?

Yes the rendezvous is quite special but the panko coated deep fried fresh haddock or sole when they are on the menu are equally popular One has a fine champagne sauce and the other has home made tartar sauce and hand cut chips for the later!