'Catch du poisson de la journée'
A three course variable 'catch of the day menu'.
Individually created main courses to showcase 'catch of the day' fish with dishes that typically may feature Turbot, Lemon Sole or John Dory.
Traditional French cuisine combining tradition with avant-garde and created for lovers of seafood's natural variety. Enjoy familiar vegetables with exiting new tastes.
Bon appétit!
Individually created main courses to showcase 'catch of the day' fish with dishes that typically may feature Turbot, Lemon Sole or John Dory.
Traditional French cuisine combining tradition with avant-garde and created for lovers of seafood's natural variety. Enjoy familiar vegetables with exiting new tastes.
Bon appétit!
La tradition Française - soupe à l'oignon
Caramelised onion, home-made beef consommé and sherry. Topped with toasted pain bâton, wholegrain mustard and melted Gruyère cheese. Garnished with fresh parsley. Served with pain bâton française.
Caramelised onion, home-made beef consommé and sherry. Topped with toasted pain bâton, wholegrain mustard and melted Gruyère cheese. Garnished with fresh parsley. Served with pain bâton française.
Catch of the Day - Main Course Example - Turbot
Turbot Sautéed in Sancerre and thyme, anchovy hint and shiso veloutée, on a bed of pink fennel, hand-dived scallop on a bed of turnip puree, intense spinach and drunken mussel liquor, roasted orange pepper and roasted cherry tomato sauce, drunken mussels, flame seared red pepper, asparagus, steamed carrot, edible viola flowers, roasted courgette boats with finely chopped red pepper, squeezed lemon, chopped mushrooms, anchovy, virgin oil, garlic, pine nuts, sprinkled with crushed pistachio nuts and sesame seeds and garnished with chestnuts roasted in oregano. All Sprinkled with freshly picked Marseilles basil.
Turbot Sautéed in Sancerre and thyme, anchovy hint and shiso veloutée, on a bed of pink fennel, hand-dived scallop on a bed of turnip puree, intense spinach and drunken mussel liquor, roasted orange pepper and roasted cherry tomato sauce, drunken mussels, flame seared red pepper, asparagus, steamed carrot, edible viola flowers, roasted courgette boats with finely chopped red pepper, squeezed lemon, chopped mushrooms, anchovy, virgin oil, garlic, pine nuts, sprinkled with crushed pistachio nuts and sesame seeds and garnished with chestnuts roasted in oregano. All Sprinkled with freshly picked Marseilles basil.
Catch of the Day - Main Course Example Monk Fish and Scallops
Monk fish with a subtle hint of fresh lavender on a bed of fennel sautéed in chardonnay, scallops in Chablis on celeriac puree, Missing Bell sauce of roasted peppers, shallots, honey, garlic, mussels, fresh thyme, a little unsalted butter, virgin oil, white pepper. Broccoli, carrots in fresh tarragon, potatoes in fresh rosemary. Garnished with radish,roasted chestnuts, grapes, roasted cherry tomatoes, prawns, Missing Bell special recipe mussels, sprinkled fresh basil.
Monk fish with a subtle hint of fresh lavender on a bed of fennel sautéed in chardonnay, scallops in Chablis on celeriac puree, Missing Bell sauce of roasted peppers, shallots, honey, garlic, mussels, fresh thyme, a little unsalted butter, virgin oil, white pepper. Broccoli, carrots in fresh tarragon, potatoes in fresh rosemary. Garnished with radish,roasted chestnuts, grapes, roasted cherry tomatoes, prawns, Missing Bell special recipe mussels, sprinkled fresh basil.
Catch of the Day - Main Course Example - Lemon Sole
Sole Meunière from Kirkwall Bay Shellfish with seasonal vegetables. In this example: a bed of fennel sautéed in Chablis, courgette dressed with cauliflower and garlic purée, caramelised carrots and new 'Sharps' potatoes from Cornquoy farm Orkney.
Sole Meunière from Kirkwall Bay Shellfish with seasonal vegetables. In this example: a bed of fennel sautéed in Chablis, courgette dressed with cauliflower and garlic purée, caramelised carrots and new 'Sharps' potatoes from Cornquoy farm Orkney.
Catch of the Day - Main Course Example - Turbot
Pan seared Turbot, (sourced by Kirkwall Bay Shellfish) tomato tease, celeriac and nutmeg puree, celery tarragon chablis and vermouth mussels, prawns, courgette boat with fennel shallot thyme and vermouth foam velouté, sprinkled Thai basil, braised courgettes.
Pan seared Turbot, (sourced by Kirkwall Bay Shellfish) tomato tease, celeriac and nutmeg puree, celery tarragon chablis and vermouth mussels, prawns, courgette boat with fennel shallot thyme and vermouth foam velouté, sprinkled Thai basil, braised courgettes.
Catch of the Day - Main Course Example - John Dory
John Dory (sourced from Kirkwall Bay Shellfish), prawns, scallops (sauteed in Chablis), courgettes, red cabbage, fennel, orange pepper. (Sometimes available with the addition of mussels à la marinière)
John Dory (sourced from Kirkwall Bay Shellfish), prawns, scallops (sauteed in Chablis), courgettes, red cabbage, fennel, orange pepper. (Sometimes available with the addition of mussels à la marinière)
Catch of the Day - Main Course Example - 'Barbu' (Brill)
Brill (sourced from Kirkwall Bay Shellfish), mussels à la marinière, radish, grapes, prawns, scallops (sauteed in Chablis), courgettes, asparagus, carrots , fennel, orange pepper. Missing Bell original recipe sauce.
Brill (sourced from Kirkwall Bay Shellfish), mussels à la marinière, radish, grapes, prawns, scallops (sauteed in Chablis), courgettes, asparagus, carrots , fennel, orange pepper. Missing Bell original recipe sauce.
Catch of the Day - Main Course Example - Tusk
Tusk (sourced from Kirkwall Bay Shellfish) sautéed in Sancerre, served on bed of fennel (in Chablis) with a thyme and saffron sauce, Mediterranean roast vegetables, blanched courgettes, asparagus and classic Escoffier tomato.
Tusk (sourced from Kirkwall Bay Shellfish) sautéed in Sancerre, served on bed of fennel (in Chablis) with a thyme and saffron sauce, Mediterranean roast vegetables, blanched courgettes, asparagus and classic Escoffier tomato.
Catch of the Day - Main Course Example More - Tusk
Tusk (sourced from Kirkwall Bay Shellfish) sautéed in Chablis, served on bed of Kale with freshly ground nutmeg. Roasted chestnuts, mushroom, grape. Orkney carrot. Sauce: Smoked muscle, crustacean butter, fresh lavender, smoked garlic, whole Romano pepper, Sancerre.
Tusk (sourced from Kirkwall Bay Shellfish) sautéed in Chablis, served on bed of Kale with freshly ground nutmeg. Roasted chestnuts, mushroom, grape. Orkney carrot. Sauce: Smoked muscle, crustacean butter, fresh lavender, smoked garlic, whole Romano pepper, Sancerre.
Catch of the Day - Main Course Example - Another John Dory
John Dory (sourced from Kirkwall Bay Shellfish), celeriac purée, roasted Romano peppers, spinach and mushrooms with freshly grated nutmeg, roasted vine tomatoes, roasted onion and celery. Fresh John Dory sautéed in Sauternes with capers and fresh lavender. Sauce: fresh mussels, Romano peppers, garlic, thyme.
John Dory (sourced from Kirkwall Bay Shellfish), celeriac purée, roasted Romano peppers, spinach and mushrooms with freshly grated nutmeg, roasted vine tomatoes, roasted onion and celery. Fresh John Dory sautéed in Sauternes with capers and fresh lavender. Sauce: fresh mussels, Romano peppers, garlic, thyme.
Catch of the Day - Main Course Example - Halibut
Halibut (sourced from Kirkwall Bay Shellfish) sautéed in Sancerre with fresh French tarragon on a bed of pink fennel, hand-dived scallop, very tender squid on a bed of celeriac and vermouth puree, intense spinach and drunken mussel liquor, roasted orange pepper and roasted cherry tomato sauce, Missing mussels (Miso and Chablis), cherry with shiso, flame seared red pepper, asparagus, steamed carrot. Grapes, edible viola flowers, roasted courgette boats with finely chopped red pepper, squeezed lemon, chopped mushrooms, anchovy, virgin oil, pine nuts, sprinkled with crushed pistachio nuts and sesame seeds. All Sprinkled with freshly picked Marseilles basil.
Halibut (sourced from Kirkwall Bay Shellfish) sautéed in Sancerre with fresh French tarragon on a bed of pink fennel, hand-dived scallop, very tender squid on a bed of celeriac and vermouth puree, intense spinach and drunken mussel liquor, roasted orange pepper and roasted cherry tomato sauce, Missing mussels (Miso and Chablis), cherry with shiso, flame seared red pepper, asparagus, steamed carrot. Grapes, edible viola flowers, roasted courgette boats with finely chopped red pepper, squeezed lemon, chopped mushrooms, anchovy, virgin oil, pine nuts, sprinkled with crushed pistachio nuts and sesame seeds. All Sprinkled with freshly picked Marseilles basil.
Sélection de fromages Français
Typically: Chaource, Saint Augur, Le Grand Rustique, Epoisses. (selection will vary according to availability).
Typically: Chaource, Saint Augur, Le Grand Rustique, Epoisses. (selection will vary according to availability).
Mettre fin à option . . .
Fresh peaches caramelised in cinnamon and brandy. Orkney Ice cream drizzled with brandy and butter sauce.
Fresh peaches caramelised in cinnamon and brandy. Orkney Ice cream drizzled with brandy and butter sauce.
Optionally followed by fresh espresso coffee. £2.50 each
Photographs used in this page are not professionally shot studio images. They are pictures of real food, seconds away from leaving the kitchen.
Price:
This evening dinner is £45:00 per person for overnight guests.
Subject to a minimum of two people.
Bed and breakfast accommodation is £45.00 to £47.50 per person, per night, with special rates for children and young adults.
Timing:
Dinner is served at 7:30 pm.
Bookings:
Evening Dinners are only available by advanced booking.
Price:
This evening dinner is £45:00 per person for overnight guests.
Subject to a minimum of two people.
Bed and breakfast accommodation is £45.00 to £47.50 per person, per night, with special rates for children and young adults.
Timing:
Dinner is served at 7:30 pm.
Bookings:
Evening Dinners are only available by advanced booking.