Being June, the graduation menu was available so I had that in addition to a few appetisers from the regular menu.
I liked the savoury donut, essentially Yorkshire pudding stuffed with haggis and served with a horseradish mayo. The haggis tasted delicious and had a nice soft texture that had a good contrast with the crispy exterior.
As part of the graduation menu, I got the cullen skink, a traditional creamy soup of haddock, leek and potato. The chunks of fish and vegetable were deliciously tender and flavourful and I liked the strong seafood taste of the soup. I also liked that it was not overly thick or cloying.
For my entree, I had the beer-braised pork belly. It was flavourful but not oily at all. However, it was a tad dry due to all the fats having been melted away. The potato mash was not too buttery and the roast vegetables were done perfectly.
I then finished the meal with a selection of Scottish cheeses, fruit and water crackers. I liked the brie best because of the creamy and soft texture (as one normally expects of brie anyway). In general, the cheeses tasted all right and were not rave-worthy. read more