Spring menu at Àclèaf

A new season means a new palette of flavours to discover, with inspired menus carefully created to allow each dish’s elements to shine. We welcome an array of delights as Head Chef Scott Paton launches a new menu for Spring.

Diners can start with SCALLOP, citrus, green chilli, RABBIT, terrine, mustards, CHICKEN LIVER, px, brioche, followed by TURBOT, oysters, pearls, “HEN”, guinea, of the woods, CRAB, curry, mango then LAMB, morel, salsify, SOLE, brassicas, lemon, HIGHLAND WAGYU, garlic, thyme and to finish COCONUT, mango, yuzu, DUCK EGG, white chocolate, rose.

Each dish is accompanied by a perfect wine pairing should a guest wish, taking the dining experience to another dimension.

Four-course Àclèaf menu £120 | Wine flight £80pp.
Browse the menu here.

Book your Acleaf experience online or call 01752 344455.