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 CHRISTMAS MENU IS AVAILABLE FOR PRE-ORDER ONLY.
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CRISPY DEEP-FRIED CAMEMBERT (v)
Cranberry & red current sauce. Add serano ham £2.00
£6.90 -
SCOTTISH KING SCALLOPS (3)
Crispy bacon, Black pudding and apple gel
£14.90 -
HAGGIS BON BONS
Creme fraiche and parsnip crisps
£6.90 -
SERANO HAM & POTATO CROQUETS
Served with sweet Chilli Jam
£6.90 -
BANG BANG CAULIFLOWER (v/gf/df)
Served with roast garlic aioli
£6.70 -
Spiced King Prawn Tacos
Pineapple salsa, avocado and lime aioli
£6.90 -
Hirata Steamed Buns
Daily Flavour- Please ask the server
£7.00 -
HONEY CHILLI BEEF (DF)
Topped with sesame seeds and spring onions
£8.00 -
CALAMARI
Lightly dusted calamari with spicy marinara sauce
£6.90 -
FANCY FRIES
served with truffle dust, parmesan and cracked black pepper
£5.70 -
ANTIPASTI OF OLIVES
Goat Cheese pearls, grilled peppers, sun-blushed tomatoes and toasted almonds
£6.40
Starters
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Soup of the day (v)
Homemade and served with Warm Bread
£6.90 -
Pan Seared King Scallops
Mango salsa, burnt apple gel and crispy black pudding. 3 or 5
£17.00/23.00 -
Traditional Cullen Skink
Delicate Flakes of Smoked Haddock, Cubes of Potato and Leek served with Mature Cheddar Cheese Bloomer
£9.80/£17.00 -
Open Ravioli
Creamy Wild mushrooms, tarragon, truffle dust and parmesan
£6.90 -
Haggis Spring Roll
clapshot, chives, parsnip crisps, Highland Park 12 and green peppercorn sauce
£10.00
Mains
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8oz Dry Aged Ribeye Steak
Skin on fries, confit Tomato, Redcurrant Jus, Rocket and Parmesan salad. Add Garlic butter £1.50 or Peppercorn sauce £2.00
£32.00 -
Monkfish
served with Shetland mussels, Saffron mash, roasted fennel, pickled golden raisins, Gordal olive Tapenade and a champagne & chive velouté
£28.00 -
Slow braised Pork Belly
Pork tenderloin medallion, roasted cauliflower puree,celeriac & apple remoulade, cavolo nero, apple cider jus
£22.00 -
Home-made Beef burger
Maple-glazed Streaky Bacon, Salad, Pickles, Crispy Onion, melted Cheddar, smoked Chilli jam and skin-on fries add Jalapenos £1 / Haggis or Black Pudding £1.50
£17.50 -
Venison Tenderloin
Dauphinoise Potatoes, sauteed Shimeji Mushrooms,Tenderstem Broccoli, Jerusalem Artichoke, blackberries, café au lait sauce
£28.00 -
Barbary Duck Breast
Vanilla Bean-Whipped Sweet Potatoes, Baby Carrots, Asparagus, Pak Choi, Red Chicory, Dark Cherry Sauce
£25.50 -
Lager Battered Haddock
skin-on-fries, home-made Tartare sauce, Lemon, Creamy Mint Peas, Rocket and pickled Shallot Salad
£19.50 -
Gnocci al pistachio
Creamy pistachio pesto, buffalo mozzarella, sun-blushed tomatoes, toasted pumpkin Seeds
£18.00
Sides
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tender stem broccoli & almonds
£4.50 -
bread selection
£4.50 -
rocket & parmesan salad
£4.50 -
creamy mash potatoes
£4.50 -
skin on fries
£4.50 -
spicy fries
£4.50
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 -
Raspberry & Prosecco Posset
crushed pistachios, lemon & thyme shortbread, Passionfruit sorbet
£9.00 -
Affogato
A scoop of Homemade Vanilla Ice-Cream, Fresh Espresso and your choice of Liqueur
£7.95 -
Cheese Selection
Celery ribbons, assorted wafers, grapes, quince and bramley apple chutney£12.50
Upgrade with a shot port£16.00
3-courses and glass of prosecco, £45 per person
Starters
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Roasted Parsnip Soup(v)
with black truffle oil and toasted hazelnuts
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Smoked Mackerel
smoked salmon mousse, beetroot, marinated cucumber, rye croutons, lemon-chive crème fraiche
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Caramelized onion & Goat’s cheese Tarte Tatin
walnuts, rocket pesto, micro herbs
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Chicken Liver Parfait
warm waffle, bacon pangrattato, pickled mustard seeds, orange gel and pea shoot salad
Mains
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Turkey Ballotine
sage and onion stuffing, duck fat roast potatoes, pigs in blankets and pan-fried sprouts & chorizo
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North Sea Cod
cauliflower ‘risotto’, roasted fennel, sprouting broccoli, samphire, Champagne Veloute, chorizo oil (please note that fish may change due to market conditions)
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Jerusalem Artichoke
leek & Wild Mushroom Risotto, toasted walnuts, parsley pistou
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Slow braised Beef Cheeks
horseradish pomme puree, Cavolo Nero, celeriac crisps, Bourguignon sauce
Desserts
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Duo of Scottish Cheeses
assorted wafers, grapes, celery ribbons and homemade chutney
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Dark Chocolate Marquise
Chocolate Mousse, salted caramel, Alphonso Mango sorbet
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Traditional Christmas Pudding
brandy sauce and homemade cranberry ice cream
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Red Wine Poached Pear
Vanilla-bean panna cotta, gingerbread