The format of the evening is that there will be a group wine tasting followed by a four course meal from the new menu.
Head Chef Duncan McLachlan is a passionate enthusiast for local produce so the menu is filled with dishes such as:
Breast of wood pigeon served with Stornoway black pudding, chutney, watercress and pomegranate dressing
Cock-a-Leekie: chicken supreme with roast chicken consommé, prunes, pearl barley and a foie gras bon bon
Shetland landed plaice with Shitake mushrooms, truffle creamed potatoes, red wine emulsion and cauliflower purée
The cost is £29.50 per person.