Head Chef Piotr Dzierlega takes inspiration for The Magnum’s menu from the finest local seasonal produce and creates dishes that celebrate Scotland’s natural larder. The dishes on our menu are a mix of classic and contemporary cuisine designed to delight and sate even the most discerning and ravenous of diners. Paired with our fine selection of wines, draught beers, and epic whisky wall The Magnum promises a unique dining experience.
*PLEASE NOTE MENU IS SUBJECT TO CHANGE AND OUR GROUP SET MENU IS AVAILABLE FOR TABLES OF 8 OR MORE WITH A PRE-ORDER ONLY.
LUNCH OFFER SUMMER 2024 – £20 for 3 small plates and a small glass of house wine served 12 till 3pm everyday
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CRISPY DEEP-FRIED CAMEMBERT (v)
Cranberry & red current sauce. Add serano ham £2.00
£7.00 -
SCOTTISH KING SCALLOPS (3)
Crispy bacon, Black pudding and apple gel
£16.90 -
HAGGIS BON BONS
Creme fraiche and parsnip crisps
£8.00 -
SERANO HAM & POTATO CROQUETTES
Served with sweet Chilli Jam
£8.00 -
BANG-BANG CAULIFLOWER
Served with roast garlic aioli
£8.00 -
SPICED KING PRAWN TACOS
Pineapple salsa, avocado and lime aioli
£8.50 -
KOREAN CHICKEN SLIDERS
Homemade kimchi and spring onion aioli
£9.50 -
HONEY-CHILLI BEEF
Topped with sesame seeds and spring onions
£9.50 -
PADRON PEPPERS
Charred on the hob, sprinkled with Maldon sea salt
£7.50 -
SWEET POTATO FRIES
served with Cajun mayo
£6.50 -
PERELLO GORDAL OLIVES
served with grilled peppers, sun-blushed tomatoes & toasted almonds
£7.20
Starters
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Soup of the Day (v)
Homemade and served with warm bread
£8.00 -
Pan Seared King Scallops
Risotto allo Champagne, crispy pancetta, toasted hazelnuts, Granny Smith apple, fennel & celery salad
3 Pieces£17.00
5 Pieces£23.00
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Traditional Cullen Skink
Delicate flakes of smoked haddock, cubes of potato, leek and cream, served with rye bread and butter
Starter Portion£9.80
Mains Portion£17.00
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Open Ravioli
Creamy wild mushrooms, tarragon, truffle dust and parmesan
£9.50 -
Haggis Spring Roll
clapshot, chives, parsnip crisps, with Highland Park 12 green peppercorn sauce
£10.50
Mains
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Pan Fried Halibut
Saffron Mash, Pickled Golden Raisins, Charred Hispi Cabbage, Trout Roe and a Champagne & Chive Velouté
£28.50 -
Venison Striploin
Venison Haggis, Butternut Squash Puree, Girolles Mushrooms, Roatsed Shallot, Asparagus, Blackberry & Red Wine Jus
£29.50 -
Barbary Duck Breast
Vanilla Whipped Sweet Potatoes, Pak Choi, Broad Beans, Dark Cherry Sauce
£27.00 -
Hot Smoked Salmon Tagliatelle
Sun-Blushed Tomatoes, Asparagus, Spinach, Toasted Sunflower Seeds, Ponzu & Chilli oil
£21.50 -
Aubergine Involtini
Stuffed with Pine Nutes, Raisins, Basil and Apple Smoked Cheddar and served with a Ratatouille and Buffalo Mozzarella
£18.50 -
Lager-Battered Haddock
Skin-on-Fries, Home-Made Tartar Sauce, Lemon, Creamy Mint Peas, Rocket and Pickled Shallot Salad
£19.90 -
Home-Made Beef Burger
Maple-Glazed Streaky Bacon, Salad, Pickles, Crispy Onion, Melted Cheddar, Home-Made Burger Sauce, and Skin-On Fries.£19.50
Add Jalapenos£1
Add Haggis or Black Pudding£1.50
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7oz Dry Aged Scottish Ribeye Steak
Skin-on-Fries, Confit Tomato, Rocket and Parmesan Salad.£36.00
Add Garlic Butter£1.50
Add Peppercorn Sauce£2.00
Sides £4.95
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Tender Stem Broccoli & Almonds
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Buttered New Potatoes
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Bread Selection
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Rocket & Parmesan Salad
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Creamy Mash Potatoes
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Skin-on Fries
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Spicy Fries
Desserts
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Sticky Toffee Pudding
Butterscotch sauce and homemade vanilla ice cream
£9.00 -
Chocolate Marquise
salted caramel, toasted hazelnuts, mango sorbet, honeycomb
£9.00 -
Selection of Home made ice cream
served with fresh Berries, Fruit Coulis and Chocolate Soil
£7.00 -
Vanilla Bean Pannacotta
Scottish Strawberries, strawberry sorbet, basil mousse
£8.50 -
Cheese Selection
Celery ribbons, assorted wafers, grapes, quince and bramley apple chutney£12.50
Upgrade with a shot port£16.00
3-courses, £48 per person including a glass of Prossecco
THE SET MENU IS AVAILABLE FOR PRE-ORDER ONLY FOR GROUPS OF 8 OR MORE PLEASE CONTACT US DIRECT
Starters
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Truffled Leak and Potato Soup
Toasted Pumpkin Seeds, Garlic Croutons
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Scottish Salmon Gravadlax
Pickles, Dill and Mustard Dressing, Crispbread, Microherbs
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Carmelized Onion and Comte Tarte Tartin
Choucroute, Balsamic-Pickled Grapes, Celery
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Duck and Orange Liver Parfait
Toasted Brioche, Fig Chutney, Roasted Chestnut Crumb
Mains
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Turkey Ballottine
Sage and Onion Stuffing, Goose Fat Roast Potatoes, Pigs in Blankets, Brussel Sprouts & Pancetta, Jus
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Pan-fried Sea Bass
Saffron Risotto, Ponzu-compressed Fennel, Pea Shoots, Lemon Balm Oil
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Butternut Squash and Parsnip Gratin
Cranberry and Chestnut Quinoa, Citrus Dressed Shallot Salad
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Slow-braised Beef Cheeks
Wholegrain Mustard Mash, Cider-braised Red Cabbage, Broccoli, Bourguignon sauce
Desserts
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Duo of Scottish Cheeses
Assorted Wafers, Grapes, Celery, Quince, Chutney
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Gingerbread Parfait
Spiced Poached Pear, Chocolate and Orange Soil, Amaretti Biscuits
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Traditional Christmas Pudding
Brandy Sauce, Frozen Berries
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White Chocolate Brownie
Dulce de Leche, red Currants