A shared table | In the heart of The Highlands | With the incredible team at Wild Gorse 🫶
@wildgorse@wildgorsekitchen
#supperclub #visitscotland #privatechef
Stocking up the Deli Counter with freshly made supplies
.
.
Coronation chickpea, red onion and rocket focaccias, to eat in or take away to picnic in the May sun
Back by popular demand this week
.
.
Wild garlic roast new potatoes, butterbean hummus, pickled radish, charred spring onions and maple smoked seeds
Turmeric fried eggs, creamy ricotta, chilli crisp oil, pickled red cabbage, coriander, mint and sesame seeds
Lunch in the sun at Wild Gorse Kitchen
Roast parsnip hummus, asparagus, apple and dill slaw, toasted seeds, watercress, miso drizzle.
Whipped feta, rhubarb and ginger compote, pickled apricots, basil, toasted almonds, balsamic glaze.
Easter Weekend
.
.
Roasted harissa chickpeas, charred lemon yoghurt, date and tahini drizzle, dukkah, pickled shallots
Mint and lime roast asparagus, whipped goats cheese, green olives, maple glazed walnuts, and watercress
Sweet potato - spicy lentils, pickles, yoghurt drizzle and crispy kale
Welcoming you 10-4 all weekend
A week of warming in the Wild Gorse Kitchen
Sage & sweet potato puree, fennel pickle slaw, candied ginger, toasted seeds and a lemon oil
Asian style mushrooms & butterbeans, satay drizzle, candied peanuts and sliced chilli’s
Open 10-4
Sourdough toppings of the week bring a freshness of spring to your tastebuds
Brown butter and miso roasted carrots, lemon yoghurt, apple slaw, hazelnut dukkah and a drizzle of chilli oil
Green goddess beans with crispy kale, feta crumble, pomegranate and pistachios
Sweet potato - Curried chickpeas, pickled red onions and almonds
Open WED - SUN 10 - 4
