Burns Night by candlelight

A gastronomic Burns evening at the Rhynd Café, cooked by our head chef Jack Baldwin, all by candlelight.

Burns Night with a twist! 

There will be champagne on arrival with two canapés, followed by a banquet-style, four-course dinner of starter, main , pudding and petit fours with a nightcap. There will be a wide selection of wines, beers and spirits to buy on the night to accompany dinner.

Example menu (subject to change)

Canapés

· Braised pork bon-bons with an Aaran mustard sauce

· Smoked salmon roulade on sourdough crostini

· Apple and beetroot rosette with baked goat’s cheese

Starter

· Stornoway black pudding and leek risotto with black crowdie and apple

Main

· A haggis, neeps and tatties torte with a Drambuie cream sauce and pickled neeps.

Pudding

· Tipsy Laird Scottish trifle with whisky instead of brandy

Petit fours and whisky to finish