Riverside Restaurant

With a highly coveted AA rosette for culinary excellence, there are few better places to savour the best produce from the fields, rivers and shores of the Scottish Borders than in our Riverside Restaurant. It’s a place to enjoy award-winning gastronomy, and an enviable list of fine wines while drinking in the beautiful, panoramic views of the Tweed.

We are following social distancing measures throughout the hotel and have made some changes to our dining practices. Guests are politely requested to pre-book their dinner reservation with us, and pre-order their menus where possible please.

Restaurant menu available from 6 pm – 9 pm.

Starters

Chef's Homemade Soup (Gf) (V) Served with a Homemade Cheese Scone & Butter £5.00

Twice-Baked Cheese Soufflé (V) Pear Salad £7.50

Pan-Fried Sole  Baby Cucumber, Heritage Tomato Salad £7.95

Homemade Cashew Nut Cheese Spelt Fig Cracker, Watercress £7.50

Chilled Gazpacho Roasted Queen Scallop, Squid £8.50

Haslet Sage & Apple Relish, Potato Scone £7.50

Main Course

Sticky Beef Ravioli Beetroot Puree, Spiced Red Wine Sauce, Baby Turnips, Ginger Glazed Carrots £19.95

Roast Leg of Lamb  Pea & Mint Puree, Stovies Potato, Celeriac, Wild Garlic Pesto £18.50

Fillet of Halibut Broad Beans, Leeks, Heritage Tomatoes, Risotto £18.50

Potato & Fennel Gnocchi (V) Artichoke Velouté, Courgette Ribbons £15.00

Guests on a 2 or 3 course DBB package can select any of the above

Room Service available on request £5.00 tray charge

 

Desserts

Strawberry Knickerbocker Glory Lemon Curd, Strawberry, Amaretto Biscuits, Fizz £8.50

Dark Chocolate & Coffee Pannacotta Milk Foam, Shortbread £8.25

Pineapple & Raspberry Frozen Parfait Ginger Biscuits £7.95

Selection of Homemade Ice Creams & Sorbets One scoop £2/ Two Scoops £3.50 / Three Scoops £5.50

Cheeseboard Dunlop Goats Cheese, Isle of Mull Cheddar, Eildon Blue, Morangie Brie

served with Celery, Grapes, Pear & Saffron Chutney, Oat Cakes, Fig & Spelt Crisps £9.50

Tasting Menu

£55 per person

 

Canapés

Home-made breads

Twice-baked cheese souffle, pear salad (RP)

Chilled gazpacho, roasted queen scallop, squid

Sticky beef ravioli, beetroot puree, spiced red wine sauce, baby turnips, ginger glazed carrots (RP)

Dark chocolate tart, creme fraiche, sorbet