Fine Dining

The three-course menu changes every day and is prepared by our full-time chef. We are proud to use the best local produce available. Our meat is from award wining Food Heros, sea bass, halibut & lobsters all come straight off the small fishing boats that land their catch in Eyemouth harbour, everything is of the highest quality we can source.
£39.50 per person.

Our restaurant is open to non-residents and is very popular so we cannot guarantee a table if you haven't pre-booked. We encourage you to book early to avoid disappointment.

We also offer bespoke menus for special occasions such as weddings and office parties and we can provide a hot buffet lunch. We cater for a maximum of 40 and a minimum of 12 places.

We are fully licensed and hold a good selection of fine wines, champagnes and spirits.

Sample Supper Menu's

Menu 1

To Start

Holy Island Brown Crab in Dijon Vinaigrette with a Vine Tomato Salad

Cashel Blue Cheese and Leek Tart

Aubergine Terrine

To Follow

Rack of Northumbrian Lamb with Rosemary Gravy

Seafood Crepe

Beef Tomato Stuffed with Spiced Cous Cous

To Finish

Apple Tarte Tatin

Poached Pear with Vanilla Crème Anglais

Lemon Tart with Raspberry Sauce

Celtic Cheese and Oatcakes

Menu 2

To Start

Linguine with Fresh Mussels, Shelled Prawns and Smoked Haddock Bound in a Light Parsley Cream

Wild Mushroom Soup with Rosemary Potato Bread

Warm Salad of Roast Butternut Squash and Hazelnut with Balsamic Dressing

To Follow

Roast Belly of Pork with Puy Lentils

Spinach and Ricotta Cannelloni in a Tomato Ragu

Fillet of Sea Bass with Sautéed Fennel

To Finish

Chocolate Marquis

Glazed Lemon Tart with Fruit Compote

Crème brûlée with Lavender Shortbread

Cornish Yarg Cheese in Nettles

Vegetarian options are always available.

Sample Breakfast Menu

You would never imagine the most important meal of the day could be such a gastronomic delight…

Imaginative breakfast cuisine home-cooked and served from 8.30am up to 10.00am daily. Bucks fizz on Sundays.

• Fresh raspberries, nectarines and passion fruit with vanilla yoghurt.
• Oatmeal porridge served with a jug of cream and Drambuie.
• Warm smoked salmon, Brie and avocado croissant.
• Craster kippers with poached or scrambled egg.
• Hand made kedgeree: lightly poached haddock cooked with onions, rice, eggs and fresh herbs.
• Full cooked Scottish breakfast with haggis.
• Potato scones with undyed smoked haddock and Parma ham.
• Vanilla waffles with maple syrup, cream and fresh raspberries.
• Warm croissants, Danish pastries and real top quality coffee.