Scott's goes to Scotland
On Sunday 19th April, our Chef Director Tim Hughes and Senior Sous Chef Tom Fraser are heading up to Edinburgh to cook lunch at Roy Brett's acclaimed seafood restaurant, Ondine.
They've collaborated with the Ondine team on an outstanding special menu, which we're very excited to reveal...
SNACKS FOR THE TABLE
Sautéed Padrón peppers with squid ink aioli
Smoked eel and bacon croquette, celeriac and apple remoulade
Isle of Mull scallop, XO sauce and green onion
Citrus-cured salmon with white asparagus and wild garlic
Fillet of brill with BBQ leeks, langoustine and lobster sauce
Vanilla brûlée with rhubarb and green apple sorbet