Small Plates & A La Carte

Tasting Menu
Tuesday – Saturday
5pm – 10pm

Five Course Tasting Menu
+ Amuse-Booze
£29 per person

Treacle-Cured Sea Trout, Pickled Ginger, Celeriac, Apple
Smoked Duck Breast, Pineapple Carpaccio, Balsamic Chocolate
Beetroot Tart Tatin, Miso, Endive (ve)
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Squash Velouté (ve)

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Baked Grey Sole, Gunpowder Spiced Tatties, Mussel Broth
Slow-Cooked Pork Cheek, White Bean, Chorizo, Winter Roots
Braised Mushroom, Spelt, Baby Gem, Tofu, Pumpkin Seed Pesto (ve)

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Coconut & Mango (ve)
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Vegan Espresso Crème Caramel, Almond Biscotti (ve)
White Chocolate & Cranberry Blondie, Thyme-Roasted Apricot, Vanilla Cream
Assiette of Scottish Cheese – Relish – Crackers

Two Course* - £20 // Five Course - £29
(*Not available on Saturdays)


A 12.5% discretionary service charge is added to your bill. 
100% of this goes towards the front of house and kitchen team.

Belgian Waffle
Banana, Pecan, Caramel, Clotted Cream (V)
12.0
Breakfast Poutine
Black Pudding, Streaky Bacon, Goats Cheese Curds, Fried Egg, Miso Gravy
13.0
Buttermilk Fried Chicken + Waffles
Poached Egg, Sriracha
13.0
Eggs Benedict
Bacon, Poached Egg, Hollandaise
11.0
Eggs Royale
Cured Sea Trout, Avocado, Hollandaise, Sriracha
11.0
Granola Berry Bowl
Vegan Yoghurt, Maple Syrup (VG, DF)
11.0
Shredded Ham Hock
Fried Egg, Hand-cut Chips (GF, DF)
12.0
Vegan Breakfast Poutine
Black Bean Pudding, Plant-based Bacon, Vegan Cheese, Miso Gravy (VE, DF)
12.0
Vegetarian Haggis + Wild Mushroom
Sourdough Toast, Fried Duck Egg (V, DF)
11.0
PRE-THEATRE
Choose one small plate, one mid-size plate and a small glass of wine or schooner of tap beer for only £15 per person
(*valid Tues – Fri before 6.30pm, soft drink alternatives are available)
MENU

// FOR THE TABLE //

Sourdough

Rapeseed Oil – Sherry Vinegar (ve) | 2.5 per person

Smoked Almonds
(ve) | 4.0

Chilli & Lemon Gordal Olives
(ve) | 4.0

Tempura Olives
(ve) | 6.0


// BAR SNACKS //

Any 3 snacks for £15
valid Tues – Thurs or after midnight on Fri/Sat
Poutine
Curds – Gravy (v)
6.5
Mac & Cheese Waffle
Tomato Ketchup (v)
6.5
Buttermilk Fried Chicken Tacos
Pickled Red Onion – Salsa
7.5
Sticky Korean-style Chicken Wings
Sesame (gf, df)
7.5
Pork & Black Pudding Fritter
Apple (df)
8.5
Venison Scotch Egg
8.5
Arancini
Wild Mushroom Ketchup (ve, df)
8.5
Halloumi Fries
Sweet Chilli (v)
8.5

// SMALL PLATES //

Sea Bass Ceviche
Lime & Chilli – Beetroot Tostada (df) | 10.0

Sea Trout Gravadlax
Spicy Tomato – Dill – Avocado (gf, df) | 8.5

Roast Scallops
Chestnut Velouté – Pancetta – Apple (gf) | 12.0

Burrata
Pumpkin – Hazelnut – Sage (v, gf) | 9.0

Clava Brie
Jerusalem Artichoke Crisps – Honey (v) | 7.5

Blarliath Cheddar Rarebit
Pickled Walnut (v) | 8.5

Strathdon Blue Cheese Mousse
Kumquat – Raisin – Smoked Almond (v) | 8.5

Mushroom & Chestnut Pate
Tarragon – Fermented Cranberry (ve) | 8.5



// MID-SIZE PLATES //

Crispy Monkfish Cheeks
Dashi Broth – Pickled Veg – Poached Egg (df) | 13.0

Pan-Fried Sea Bass
Cavolo Nero – Jerusalem Artichoke – Seaweed Dumplings – Lemon (gf) | 14.0

Venison Cannelloni
Wild Mushroom | 13.5

Confit Duck Leg
Braised Red Cabbage – Saffron Mash – Peppercorn Sauce (gf) | 15.0

Braised Scotch Beef Shin
Parmesan Polenta – Crispy Kale | 14.5

Roast Cauliflower
Smoked Cheddar Sauce – Pickled Leek – Nuts – Seeds (v) | 12.0

Beetroot & Thyme Pithivier
Fried Sprout – Parsnip – Lemon – Sage (ve, df) | 13.0



// SWEET & CHEESY //

Roast Autumn Fruits
Honey Sabayon – Thyme Syrup – Marsala (v, gf) | 8.0

Dark Chocolate Mousse
Cocoa Nib – Passionfruit – Chamomile (v, gf) | 8.5

Vegan Espresso Crème Caramel
Christmas Pudding Crumb (ve, df) | 8.0

Trio of Cheese
Smoked Almonds – Caramelized Apple – Toasted Sourdough (v) | 9.0



Allergy Advice
Everything on our menu is produced on site by our chefs in an environment where the following allergens are present and used regularly: Nuts, peanuts, gluten, milk & lactose, egg, fish, molluscs& crustaceans, soya, lupin, celery, mustard, sesame seeds. If you have an allergy or dietary requirements, please let us know and our chef will be happy to advise or adapt dishes where possible.

Belgian Waffle
Banana, Pecan, Caramel, Clotted Cream (V)
12.0
Breakfast Poutine
Black Pudding, Streaky Bacon, Goats Cheese Curds, Fried Egg, Miso Gravy
13.0
Buttermilk Fried Chicken + Waffles
Poached Egg, Sriracha
13.0
Eggs Benedict
Bacon, Poached Egg, Hollandaise
11.0
Eggs Royale
Cured Sea Trout, Avocado, Hollandaise, Sriracha
11.0
Granola Berry Bowl
Vegan Yoghurt, Maple Syrup (VG, DF)
11.0
Shredded Ham Hock
Fried Egg, Hand-cut Chips (GF, DF)
12.0
Vegan Breakfast Poutine
Black Bean Pudding, Plant-based Bacon, Vegan Cheese, Miso Gravy (VE, DF)
12.0
Vegetarian Haggis + Wild Mushroom
Sourdough Toast, Fried Duck Egg (V, DF)
11.0
reservations

Thank you for booking a table with us for dinner and/or drinks.  We are currently open from Tuesday to Saturday every week, from 4pm – 2am/3am (open for bottomless brunch on Saturdays from 1pm).  Please select lunch or dinner service, depending on the time of day, followed by either ‘a la carte/small plates’ or ‘drinks only’.  All bookings require a non-refundable deposit of £5 per person, which can be transferred to a new date with at least 24hrs notice (by email).

Please note, we are strictly a table service only venue – there is no standing room.  Upon your arrival, our charming front of house team will be delighted to find you a table, if we have one available.  Advance booking is highly-recommended, however we do have very limited seating for walk-ins, usually at the bar. For information on current COVID-19 restrictions, please check the ScotGov website or email reservations@thetipplinghouse.com.