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A Toast to Robbie Burns

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Indulge in an exquisite four-course dinner at Flores and Pine as we celebrate the poetic brilliance of Robert Burns, the legendary Scottish bard. Each meticulously crafted dish pays homage to Burns' heritage, accompanied by thoughtfully selected whiskey pairings to elevate the dining experience.

WELCOME COCKTAIL AND CANAPE

Haggis Canape

Hepburn's Choice Glentauchers 9 

 

AMUSE BOUCHE  

Beet & Whisky Gravlax on pumpernickel and Cured Egg Yolk 

Old Malt Cask Fettercairn 14

 

FIRST COURSE  

Potato soup and smoked haddock with grilled crusty bread  

First Edition Inchgower 23

 

SECOND COURSE 

Short Rib & Whisky Stew, Root Vegetables, Rosmary Oil 

Hepburn's Choice Dailuaine 13

 

DESSERT 

Raspberry and vanilla trifle with toasted hazelnuts 

Old Malt Cask Tamdhu 15

 

CHEESE PLATE 

Chef’s choice of cheeses, served with oat cakes 

Hepburn's Choice Ardmore 6

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