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)

~~~

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.

Breakfast Poutine
Hen’s Egg – Stornoway Black Pudding – Streaky Bacon – Cheese Curds – Miso Gravy
13.0
Buttermilk Fried Chicken
Waffle – Hen’s Egg – Spring Onion – Sriracha
13.0
Eggs Benny
Smoked Back Bacon – Hen’s Egg – Hollandaise – Toasted Muffin
11.0
McSween Haggis
Wild Mushrooms – Duck Egg – Sourdough Toast (*vegan available)
11.0
Omelette
Smoked North Sea Haddock – Gruyère – Creme Fraiche – Chive
12.0
Pancakes
Caramelised Apple – Cider Glaze – Cinnamon Streusel – Maple Butter (*vegan available)
11.0
V.rench Toast
Scrambled Tofu – Turmeric – ‘This Isn’t Bacon’ Lardons – Maple Syrup (ve)
12.0
Vegan Breakfast Poutine
Simon Howie Vegan Black Pudding – ‘This Isn’t Bacon’ Lardons – Easy Cheezy Sauce – Miso Red Onion Gravy (ve)
13.0
White Crab and Avocado Benedict
Hen’s Egg – Hollandaise – Sriracha – Toasted Muffin
12.0
PRE-THEATRE
Tuesday to Thursday
5pm – 7pm
Any small plate + mid-size plate for only 15.0
MENU

// FOR THE TABLE //

Sourdough

Whipped Butter (or Rapeseed Oil w/ Sherry Vinegar) 3.5 per person

Chilli & Lemon Gordal Olives
(ve) 4.0



// SMALL PLATES //

Small Plate of the Day
POA

Scallop & Avocado Aguachile Verde
9.5

Sea Trout Gravadlax
Scotch– Cucumber – Tonka Bean | 8.5

Albondigas Mexicanas
Carne– Burnt Scallion Crema | 8.5

Duck Breast Salad
Cashew– Pickled Watermelon | 9.5

Burrata
Roast Carrots – Dukkah (v) | 8.5

Fermented Orange
Whipped Tofu– Walnut – Radicchio (ve) | 8.5



//
MID-SIZE PLATES //

Dish of the Day
POA

Monkfish Cheeks
Chorizo – White Bean | 12

Brill
Garden Pea - Heirloom Tomato - Orecchiette | 11.5

Slow Roast Belly of Pork
Pickled Carrot– Ginger – Coriander | 12

Braised Scotch Beef Shin
Parmesan Polenta – Crispy Kale | 13

Ras el Hanout Ratatouille
Basil– Tabbouleh (ve) | 10

Aubergine Cochinita Pibil
Habanero Salsa– Xnipek – Black Bean – Rice (ve) | 11



// SWEET & CHEESY //

Coconut (Vegan) Panna Cotta
Passionfruit– Lime – Roast Pineapple (ve) | 7.5

Blue Cheese Mousse
Kumquat– Raisin – Almond | 7.5

Elderflower & White Chocolate Tart
Raspberry – Lemon | 7.5

Trio of Cheese
Chutney– Oatcakes (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.

Breakfast Poutine
Hen’s Egg – Stornoway Black Pudding – Streaky Bacon – Cheese Curds – Miso Gravy
13.0
Buttermilk Fried Chicken
Waffle – Hen’s Egg – Spring Onion – Sriracha
13.0
Eggs Benny
Smoked Back Bacon – Hen’s Egg – Hollandaise – Toasted Muffin
11.0
McSween Haggis
Wild Mushrooms – Duck Egg – Sourdough Toast (*vegan available)
11.0
Omelette
Smoked North Sea Haddock – Gruyère – Creme Fraiche – Chive
12.0
Pancakes
Caramelised Apple – Cider Glaze – Cinnamon Streusel – Maple Butter (*vegan available)
11.0
V.rench Toast
Scrambled Tofu – Turmeric – ‘This Isn’t Bacon’ Lardons – Maple Syrup (ve)
12.0
Vegan Breakfast Poutine
Simon Howie Vegan Black Pudding – ‘This Isn’t Bacon’ Lardons – Easy Cheezy Sauce – Miso Red Onion Gravy (ve)
13.0
White Crab and Avocado Benedict
Hen’s Egg – Hollandaise – Sriracha – Toasted Muffin
12.0
reservations

Facebook widget or by email (please allow 48 hours for email reservations) .  For information on current COVID-19 restrictions, please check the ScotGov website or email reservations@thetipplinghouse.com . You can state during the booking process if your booking is for drinks-only, brunch or our dinner/set-menu.  T&C's can be viewed during the online booking process.  All table deposits are non-refundable, but can be transferred to a new date if you give us at least 24 hours’ notice from the reservation time.

We’re currently working with reduced opening hours.  We are open Tuesday to Saturday for drinks as well as dinner and Saturday brunch. A tasting menu is served in the evenings (midnight closing time during the week and 3am on Fri/Sat evenings) and we are strictly a table service venue. 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 have very limited seating for walk-ins. NHS Track & Trace will required by QR code registration on arrival, and we request that you respect our 1m+ social distancing policy and wear a mask at all times, when not at your table.

We look forward to welcoming you back to The Tippling House.