Superb views across the Tay to the Kinnoull Hills are a feature of this well-supported, chic neighbourhood restaurant. A new team is settling in, and chef/co-proprietor Graeme Pallister is keen to develop his own style.
Scottish produce is the backbone of his exciting modern menus, which highlight everything from hand-dived Shetland scallops (served with caramelised lemongrass, squash and bitter greens) to Inverurie lamb (which might appear as a combo of rack, neck and shank with port-braised onions, neeps and chorizo mash).
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