Autumn at Àclèaf
As the leaves begin to turn and the days grow cooler, Àclèaf welcome's an autumn menu, curated by Head Chef Scott Paton, that captures the very essence of the season. With a focus on locally sourced ingredients and bright flavours, each dish is a celebration of autumn’s bounty.
Head Chef Scott Paton says "We're excited to bring some warming dishes back as the days draw shorter and the temperature drops, expect some beautiful Curtis Pitts venison and other dishes that will warm your soul".
We begin with GOATS CHEESE blackberry, pecan; CAVIAR scallop, walnut; CHICKEN LIVER px, brioche; or DUCK terrine, mirabelle. Introductory dishes designed to awaken the tastebuds and set the scene for a journey through autumn.
Follow with SQUAB date, moroccan; spices CRAB mango, curry; SQUASH sage, almond; or TURBOT yuzu, green chilli. Dishes rich in flavour but delicate enough to welcome the next course.
Diners can now be introduced to another selection of exquisite seasonal dishes: SEABASS matelote, parsnip; HIGHLAND WAGYU celeriac, truffle; VENISON prune, cocoa; or POTATO mushroom, haricot blanc.
Finish your culinary journey with something sweet: CHOCOLATE michel berger, pistachio; BLACKBERRY apple, vanilla; WALNUT pear, coffee; or DUCK EGG exotic fruits, coconut. A symphony of elegant flavours and vivid colour.
Our expertly curate wine pairings are designed by Scott, to complement the unique flavours of each dish, enhancing the intricate balance of ingredients and techniques. Whether you're indulging in delicate seafood such as CRAB mango, curry; robust meats much like our HIGHLAND WAGYU celeriac, truffle; or seasonal vegetables like SQUASH sage, almond, our sommelier will guide you through a selection of exceptional wines, each chosen to harmonise and enhance your dining experience.
Price:
Four-course Àclèaf menu £120 | Wine flight £80pp.
Serving times:
6:30pm - 9:30pm