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MENU Starters


Today’s vegetable soup

Soup of the season Forsyth’s of Peebles soda bread


Beetroot roasty

Thyme and rosemary slow roasted beetroots – goats’ curds, honeycomb and watercress


Big prawns, malt whisky and tomato spiced mayonnaise, sweet roasted tomato – Forsyth’s of Peebles soda bread

8oz rib eye


Flat iron steak


Beef burger 7.50

Beef shin soup

Scotch Beef Club steak – toasted brioche, beer-battered onion rings, mushroom ketchup


Marinated in garlic and thyme, butter melt

Add a sauce

12.00 12.50 All 2.50

Béarnaise, peppercorn, Chef’s hot sauce.




Bitesize best of Scottish landed fish – vegetable spirals, bisque, mustard butter croutons 8.00

With slow roasted root vegetables – herb broth, brown sage butter

Rosemary and sea salt sourdough balls

Shepherd’s pie 5.00

Lemon and ginger biscuit pot Ginger biscuit, homemade lemon curd, meringue top


Chocolate and walnut brownie, soured cherries, crème fraiche


Fruit crumble

Baked seasonal fruit, sweet biscuit topping – choice of custard or cream


Fruit salad and ice cream

Fresh seasonal fruit, your choice of 3 ice cream flavours


Borders lamb shank slow cooked in red wine and herbs – mash, roast root vegetables


Sides All 3.00

Twice-cooked chips Freewheelin’ Beer-battered onion rings

Fresh Scottish landed, craft beer-battered fish -peas, homemade tartar sauce, twice-cooked chips




Clava Brie, Ardesier Smooth, mild brie


Venison sausage

Anster, Fife Dry, crumbly texture, milky flavour

Chargrilled wild Borders venison sausage – homemade pumpkin and cinnamon jam, grain mustard mash, red wine sauce 12.00

Punjabi butter chicken Grampian flock – mild marinade, coriander naan, tea infused rice

Hot drinks 12.50

Salmon teriyaki

Roasted root vegetables

Beef three ways

Plain or grain mustard mash

Lanark Blue, Clava Brie and Anster cheese – homemade pickle, Arran oatcakes

Lanark Blue Punchy Scottish blue cheese - mellow finish.

Steamed green vegetables

Rocket and Parmesan salad, rapeseed dressing

Steamed marmalade sponge – Glayva custard, Jaffa cake ice cream 5.50

Scottish cheese platter

Fillet of Scottish salmon – teriyaki marinade, pak choi, chilli noodles 13.00

Sourdough balls with aioli dip


Marmalade pudding

Fish and chips

Crisped squid, pork and vegetables

Calamari, pork scratchings and tempura vegetables – wasabi mayonnaise and homemade onion jam


Peebles Hydro twist on Baked Alaska. Sponge, ice cream - baked with meringue.

Butternut squash risotto

Seafood hotpot

Slow roast tomato, grilled vegetables, smoked aioli dip

Toffee popcorn, bitter chocolate sauce

Borders Beacon for Two

Lamb schnitzel style

Pressed Border’s lamb belly pieces – homemade breadcrumbs, minted butter sauce, spiced peas

Peanut butter and toffee cheesecake

Chocolate brownie

Chicken breast

Arbroath smokie rarebit Smoked white fish, toasted sourdough, Anster cheese, crispy kale

From the grill All with twice-cooked chips, tomato, and garlic butter.

Prawn salad

From Borders breed – smoked paprika and caraway, homemade parsley dumplings

Fresh made daily right here or, occasionally, from local artisan kitchens.

Scottish roast beef, braised rib and mini cottage pie – roast tatties, Yorkshire pudding, root vegetables

Coffee Roasted in Dundee by Paddy and Scott’s.

Cappuccino, Americano or Latte


Tea Pot of Garrocher Grey, Oolong Dalreoch, green tea or fruit 2.95 Classic hot chocolate


(With a shot of Grand Marnier

2.95 6.00)

Macaroni and cauliflower cheese

Roast cauliflower, Lanark Blue cheese – brioche herb crumb crust

Meatball feast for two


Ayrshire pork meatballs with tomato, chilli and herb sauce, rigatoni and Parmesan – sea salt and rosemary focaccia 18.00

Do you have any dietary requirements? Whatever you need (or rather, don’t), we want you to enjoy your meal. If you need to know more about our ingredients just ask.

PEEBLES MENU REVERSE.qxp_Layout 1 09/03/2016 15:20 Page 1

Vibrant Menu - March 2016  
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