Burns Night Menu

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A BONNIE BURNS NIGHT WITH A TWIST

For one week only, 20th – 26th January 2014, we will be offering an exclusive six-course tasting menu from the four corners of Caledonia, which includes the signature dish, ravioli of haggis.

In collaboration with the Slow Food UK Chef Alliance and their partner Highland Park Whisky, Executive Chef William Drabble, member of the Chef Alliance will be offering diners world-class seasonal Scottish classics with a modern twist.

Uig Lodge smoked haddock soup with whisky
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Seared hand-dived Scottish scallops with garlic purée and parsley oil
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Poached Scottish langoustine with braised cabbage, foie gras sauce and truffle
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Ravioli of haggis with confit of turnip, whisky and thyme jus
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Saddle of Scottish highland venison with beetroot
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Soufflé of Scottish raspberries with dark chocolate sauce
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A glass of Highland Park Whiskey (18 years)

Available for lunch and dinner throughout the week, this magnificent six-course menu is priced at £72 per person or £126 with paired wines, including a glass of Highland Park 18 Year Old single malt whisky at the end of the meal.

This January, keep the memory of Burns alive at Seven Park Place, guaranteed to get your patriotic senses racing for a night to remember!
7-8 Park Place, St. James's London, SW1A 1LS | +44 20 7316 1615 | restaurant@stjameshotelandclub.com