DESSERT* W H I S K Y P A I R I N G S

CHRISTMAS DUNDEE CAKE With whisky butter *GLENFARCLAS 15 / 46% (25ml)

STICKY TOFFEE PUDDINGWhisky caramel sauce with vanilla ice cream*BUNNAHABHAIN 12YO / 46.3% (25ml)

SCOTTISH CHEESE Selection of Scottish cheeses,seeded crackers, festive chutney*BRUICHLADDICH PORT CHARLOTTE / 50% (25ml)

ICE CREAM SCOOPVanilla, Salted Caramel

WEE PLATES

HAGGIS POPS, RED JON £5.5

FISH BITESHomemade tartare sauce & dill

£6

CELERIAC & BLUE CHEESE SOUP (V)Celeriac, Strathdon blue cheese, smoked oil, sourdough croutons

£6

SANTA'S SCOTCH EGG Venison, black pudding & haggis - with mustard

£6.5

INVERAWE SMOKED SALMON Sourdough, whipped butter, lemon & capers

£7

BREAD & WHIPPED BUTTER £3

A discretionary service charge of 12.5% will be added to your bill at the end of your meal. Before you order your food & drink, please speak to a member of staff if you have any food allergies or intolerances

STEAKS

CHATEAUBRIAND

VENISON £12 BEEF £13

Priced per 100gPlease check the board for sizes

VENI-MOO BURGERVoted London’s Best Burger 2016Beef patty, venison patty, cheese, béarnaise & caramelised onions - served on a brioche bunAvailable bunless with a side salad - £11

£11.5

£12.5

SIDESDIRTY BUTTERY MASH £4 / CHIPS £3.5

HAGGIS MAC & CHEESE £5 / TRUFFLE MUSHROOM MAC &

CHEESE (v) £4 .5 WINTER GREENS £3 .5 / LEAFY SALAD £3.5

£16

MAINS

LOCH DUART SALMONPoached Loch Duart Salmon, pickled seaweed, butter sauce, crispy new potatoes & winter greens

IRONBARK SQUASH (V)Charred ironbark, cracked spelt, yoghurt, winter greens

MAC & WILD CHRISTMAS BURGER Venison burger, pork stuffing, melted Morangie Brie, red cabbage, shredded sprout tops

£12.5

£7

£12

£2per scoop

£7

T E A & C O F F E E

M I N I M I N C E P I E S & C O F F E E

WORKSHOP COFFEE (Decaf available) Espresso £2.6 / Double Espresso £3.1Flat White , Cappuccino , Latte, Americano - all £3.25

TEA all £3Chamomile, Peppermint, Green, Earl Grey, Breakfast, Rooibus

£5

SAUCES

BÉARNAISE £1 .5 / RED JON £1.5 / BONE MARROW GRAVY £3

Can be enjoyed as rteror as sharing plates a sta

VENISON TOPSIDE £11 RIBEYE £22

200g 250g

£6

£5

£6

MAC & WILD HAPPY MEAL

Highlander Burger, chips + a choice ofIrn Bru, Brewgooder lager

or glass of Prosecco

Monday - Friday,12pm - 3.30pm / 5.30pm - 6.30pm

THE HIGHLANDER BURGERDouble beef patty, melted cheese & onions - served on a brioche bun

£10

£15

Burger add ons:

+ Chips (£3.5)+ Extra venison/beef patty (£3)+ Portmahomock candied bacon (£2)

VENISON - RED, ROE, SIKA DEERRuaridh Waugh, Ardgay Game, Bonar Bridge

CODBoy John, North Sea

COLD PRESSED RAPESEED OIL Robert Mackenzie, Culisse Rapeseed Oil, Culisse Farm, Tain

HAGGIS (WILD & EXTREMELY DANGEROUS)John Munro, Munros, Dingwall

PORKAndrew Bridgeford, Petley Farm (near Portmahomack)

EVERY SATURDAY & SUNDAY ,11 :00 - 16:00

BOTTOMLESS BRUNCH DRINKS

£18 PER PERSON OR PER GLASS BELOW(2 HOURS MAX)

TOO MUCH BLOODY CHOICETomato juice, our secret spice blend & whatever suits you...

...Bloody Scotsman (CopperDog whisky)

...Bloody Botanist (Botanist gin)

...Bloody Mary (Ketel One vodka)

£8

BUCKS FIZZProsecco & orange juice

£8

BUCKIE ROYALEBuckfast & Prosecco

£8

PROSECCO £7.5

BOTTOMLESS BRUNCH!

BEEF - HIGHLAND, SHORTHORN, ANGUS, GALLOWAY CATTLEMacduff Beef, Dumfries & Galloway

SALMONLoch Duart Salmon

FOOD PRODUCERS

MUSSELSShetland Shellfish

THE BOTANIST HUNTING LODGESAT MAC & WILD DEVONSHIRE SQUARE

In partnership with our favourite Scottish Gin, The Botanist, our cosy Highland-inspired hunting lodges are perfect for a festive shindig and are available to book fofor brunch, lunch, drinks and dinner, 6 days a week (closed Sundays), seating up to 10 people per lodge.

Decked out with festive pine, candles, twinkling lights, heather shrubs, Scottish books, your very own speaker (so you and your guests can party to your own Christmas playlists – perfect for a cracking festive celebration!), and plenty of fur blankets and tartan rugs to wrap up in on the chilly nights

– our hunting lodges are the perfect festive retreat this winter. For further information or to book please ask a member of staff or visit

www.macandwild.com/hunting-lodges.

THIS WEEK’S MEAT

VENISON: Red Deer

SHOT BY: David 'Poppy' Clark

ESTATE: Kylochy Estate

BUTCHER: Ali Polson

BEEF: Limousin

FARM: Heatheryhall Farm

FARMER: Tommy & Alan Taylor

BUTCHER: Matt