lunch time menu - served from 12noon until 3.15

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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)

Roast beetroot and apple salad  with avocado cream, goats cheese or smoked tofu and topped with pea-shoots. (VE/VEG)

homemade sun-dried tomato pesto, basil pesto, goats cheese or smoked tofu and topped with pea-shoots. (VE/EVEG)

dougals smoked mackerel with horseradish cream, avocado & basil cream  and topped with pea-shoots 

homemade sun-dried tomato pesto, ricotta cheese, smoked venison and topped with pea shoots.

dougal's local crab mixed through with citrus & cayenne pepper, avocado cream and topped with pea-shoots.

A decadent Chocolate & Kahlua Mousse

a refreshing Lemon & Gin Possett with a Brandy Snap

A Coconut & PassionFruit Mousse (VE)