// FOR THE TABLE //
Flatbread Rapeseed Oil - Sherry Vinegar (ve, df) | 3.0
Smoked Almonds (ve, gf, df) | 5.5
Spiced Nuts (ve, gf, df) | 5.5
Chilli & Lemon Gordal Olives (ve, gf, df) | 5.5
Tempura Olives (ve, df) | 6.5
// BAR SNACKS //
// SMALL PLATES & STARTERS //
Home-Cured Seatrout
Beetroot - Gribiche (gf, df)
11.0
Prawn + Crab + Avocado Salad
Crab Beignet - Pickled Fennel - Dill Mayo (df)
12.0
Scallops
Hoi Sin Pork Belly - Apple - Celeriac (df)
15.5 *
Salt & Pepper Squid
Thai-Style Mango Salad (df)
10.5
Moules & Frites
Coconut - Thai Green Curry
14.0 *
Ham Hock
Piccalilli - Soda Bread
11.0
Smoked Duck Breast
Confit Duck Leg Fritter - Kale' slaw - Cumberland Sauce (df)
12.0
Scotch Beef Tartare
Egg Yolk - Ciabatta Crispbread (df)
12.5 *
Beef Short Rib
Gherkin - Fennel 'Slaw (gf, df)
12.5 *
Clava Brie
Honey - Basil - Peach (v, gf)
10.0
Roast Squash
Baba Ghanoush - Pomegranate - Blackberry - Almond (ve, gf, df)
10.0
Gunpowder Aloo Chaat
Coconut - Tamarind (ve, gf, df)
10.0
// LARGER PLATES //
Seatrout
Celeriac Rosti - Savoy Cabbage- Mariniere Sauce (gf, df)
20.5
Turkey Ballotine
Smoked Bacon Jam - Creamed Sprout - Potato Fondant - Roast Parsnip - Pickled Cranberry (gf)
21.0
Baked Gnocchi
Chorizo - Tomato - Bell Pepper (df)
17.0
Braised Shin of Beef
Parmesan Mash - Tenderstem Broccoli - Pickled Shallot (gf)
21.0
Chickpea & Roasted Roots Strudel
Cumin - Creamed Sprout - Potato Fondant - Pickled Cranberry (ve, df)
18.5
Baked Gnocchi
Garden Pea - Broadbean - Pesto (ve, df)
17.0
// SWEET & CHEESY //
Chocolate - Orange
Walnut - Coffee (v, gf)
9.5
Pear Tarte Tatin
Blue Murder Cheese (v)
9.5
Vegan Coconut Mousse
Passionfruit - Lime - Roasted Pineapple (ve, gf, df)
9.5
Trio of Cheese
Caramelized Apple - Sourdough Crackers (v)
11.5
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.
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.
