@cailbruich is headed up by Lorna McNee , the first female chef to obtain a Michelin ⭐️ in Scotland .

tuna tartare, Isle of Wight tomato , perthshire strawberry, elderflower - this is a brilliant start to the meal , fresh and floral , the dish is dominated by the tomato and strawberry broth, the tuna adds texture and mouthfeel , an excellent combination.

west coast lobster, carrot XO - lobster meat and bisque combined with a carrot XO sauce , enjoyed the XO , nice touch

hand-rolled cavatelli pasta
hen of the woods, peas, black summer truffle

Just not a fan of summer truffles , they don’t bring much to this dish , this one felt like a bit of misstep , too similar to a midweek mushroom pasta that you may whip up at home . It killed the momentum of the menu .

peterhead cod
courgette, clams, hispi cabbage, dashi

Nicely poached cod , salty clams , really enjoyed the dashi which was flavoured with vanilla and lemongrass

vendée heritage poussin
alsace bacon, baby gem caesar, jus gras

The poussin came with a farce of poussin trim and lardo, once again the sauce stole the show with an amalgamation of two jus gras ( a light one with lemon thyme and a dark one with apple cider )

cashel blue
apple tarte fine, apricot, frangipane

Lovely cheese but the tarte fine was a little lost

lavender honey
lemon, bergamot, olive oil

This one is a cracking dessert , balanced flavours, honey not overly sweet and beautiful presentation

valrhona caraibe 66% chocolate dulcey, vanilla, praline

Final dessert also terrific, a take on a snickers is not new but this one focused on the caramel notes more so than chocolate.