dinner menu - served from 6.00pm - until last orders

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originating from France a black olive  & anchovy dip (GF)

homemade roast beetroot & horseradish humms (VE/VEG/GF)

originating from Greece a Whipped Feta & Red Pepper Dip with a wee bit of spice ... (VEG/GF)

Originating in Syria this red pepper and walnut dip is nutty, zingy, spicy and sweet

a spicy green Peruvian dipping sauce (/VEG/GF)

a selection of warm breads with whipped roasted garlic butter

Loch Fyne Scallops marinaded in Lime and Pink Peppercorn with Avocado & Wasabi (GF)

Indian Flavour Bombs, crispy shells stuffed with potato & chickpea curry, date & tamarind chutney & raita (VE/VEG/GF)

Loch Fyne Langos in a traditional Cantonese Broth of Sesame, Shaoxing, & Soy (GF)

Italian deep fried risotto balls, stuffed with Mozzarella & Tomato Sauce (VEG)

Deep Fried Korean Chicken in Steamed Bao Buns with Pickles

Today's Scallops marinaded in Black Garlic & Tamarind with a Pea Broth & Parmesan Crisp

Confit Tomatoes, Black Olive Crumb, Scottish Mozzarella, Basil Oil (VEG)

Today's mussels in a Kaffir Lime, Lemongrass & Coconut Milk Broth (GF)

Deep fried tortillas with homemade refried beans, corn salsa, with/without shrimp (GF/VE/VEG)

Lulabelles Pink Peppercorn Caesar Dressing with Croutons, Parmesan and 3 or 6 Scallops (GF)