Rocca Menu
June 2016

May be subject to changes.




Scottish Seafood Bouillabaisse

scallop, clam, mullet, squid, langoustine, saffron, rouille, crouton


Tartare of Alladale Estate Venison

heritage beets, bacon butter, mustard ice cream


Hand Dived Ardnamurchan Scallops

braised endive, blood oranges, acornfed black ham, caramel spice


New Season white Asparagus from Landes

morels, egg yolk, truffle emulsion


Anjou Squab Pigeon

tartare, salt baked beetroot, black radish


Saffron Risotto "Ossobucco"
parmigiano reggiano, gremolata






Roast Rib of Scotch Beef

ox cheek, glazed malt onions, caramelised ceps, red wine sauce


Line Caught Wild Bass

oyster poached in the shell, Servuga caviar, cauliflower


Dornoch Lamb, Rack and Saddle
sweetheart cabbage, wild garlic, Jersey royal potatoes cooked in lamb fat


Isle of Gigha Halibut

brown shrimp, Spring leeks, beach herbs


Duck Egg

Spring white truffle, artichokes, Wye Valley asparagus and hollandaise sauce


Hand Rolled Tagliatelle

new season asparugus .peas,broadbeans, parmigiano reggiano




Baked Egg Custard Tart

English rose, rhubarb sorbet


Hot Passion Fruit Souffle

passion fruit sorbet


Baked Pineapple with Rum and Spices

brown sugar custard, pineapple sorbet, sweet tapioca

espresso syrup, chocolate marquise, caramelised milk ice cream



Trolley of Scottish and European Cheeses from I.J Mellis            from

damson and oatcakes 3 or 5 choice