Pop Up Nights

Save the Dates, other menus to follow:

All our Pop up nights require a £10 deposit per person and menu choices in advance.

If you would like to be added to our mailing list for our pop ups please email thegifttreecorstorphine@outlook.com

SCOTTISH / ST ANDREW’S NIGHT

Monday 29th / Tuesday 30th November

5-7pm or 745pm to 10pm

Let me take you down the road of how I use the pride of Scottish food such as haggis and transform it into something unusual.

MENU

STARTER

Blaggis (black pudding and haggis) tortellini, vegetable julienne, apricot and Laphroaig sauce.

VEGETARIAN

Glen Morangie brie tortellini, vegetable julienne, apricot and Laphroaig sauce.

MAIN COURSE

Yorkshire pudding stuffed with slow cooked lamb shoulder and haggis, turnip mash, honey-roasted parsnips, café au lait whisky sauce.

VEGETARIAN

Yorkshire pudding stuffed with roasted carrots, vegetarian haggis, turnip mash, honey-roasted parsnips, café au lait whisky sauce.

DESSERT

Choose from the many options of cakes, tart, ice cream, profiteroles and tray bakes, or go for the kid’s dream: 3 choices of dessert in one plate (£3 supplement).

3 courses £30/ 2courses 25

Vegetarian: 3 courses £25 / 2 courses £22

£2.50 corkage per person

£10 deposit per person

 

NEW YEAR’S EVE

Friday 31st December

Come and celebrate Hogmanay with us! For this special occasion I’m going to cook a 7-course meal.

MENU:

PRE-STARTER

Cold-smoked venison, roasted asparagus, blackcurrant dressing.

STARTER

Lobster bisque, sourdough crouton, rouille.

MEAT COURSE

Lamb noisette, smoked bacon mousse, fondant sweet potato, roasted garlic jus.

FISH COURSE

Pan-fried halibut, freekeh rissoto, lemon and saffron hollandaise.

PALET CLEANSER

Prosecco granité.

CHEESE COURSE

Pan-fried Tomme de Savoie, roasted cherry tomato, balsamic glaze.

DESSERT

Pineapple taco, strawberry rum compote, rhubarb slaw, coconut sour cream, pistachio guacamole.

For the pescatarian replace the meat course with the vegetarian option

VEGETARIAN

PRE-STARTER

Cold-smoked aubergine, roasted asparagus, blackcurrant dressing.

STARTER

Asparagus and truffle velouté, parmesan crisp.

MAIN COURSE

Poached duck egg, pan-fried wild mushrooms, sweet potato fondant, roasted garlic jus.

THE OTHER MAIN COURSE

Mediterranean vegetable pressé, freekeh risotto, lemon and saffron hollandaise.

PALET CLEANSER

Prosseco granité.

CHEESE COURSE

Pan-fried Tomme de Savoie, roasted cherry tomato, balsamic reduction.

DESSERT

Pineapple taco, strawberry rum compote, rhubarb slaw, coconut sour cream, pistachio guacamole.

Meat and fish option £85

Pescatarian option £80

Vegetarian menu £75

£2.50 corkage per person

Full payment is required at the time of booking for this event please.