Thursday 19th September in the Firth Pavillion
Five Course Menu
An exquisite five-course menu has been prepared by our Executive Chef, Scott Gilmour, for this evening of gastronomic exploration. Staying true to our ethos here at Seamill Hydro, Chef has devised a menu using locally sourced produce with quality in mind!
Beer vs Wine
Each course has been expertly paired with both a wine and a beer and you’ll sample both! We’ve teamed up with the experts at Inverarity Morton, Scotland’s leading Independent wine merchant to provide an exquisite wine to each of our chef’s courses. We’ve also paired up with the team at Shepherd Neame, Britain’s oldest brewer, to match their range of beers to each course to prove that it’s not just wine that can be the perfect pairing!
Who wins? You decide!
Our experts haven’t seen each other’s choices so the decision on whose pairings match best with our chef’s signature dishes rests solely with you!
BEER vs WINE PAIRING MENU
£35 per person
7pm Welcome Drinks
balsamic roasted beetroot tart tatin topped with a heather honey and poppy seed goat’s cheese mousse, micro herb salad
From the sea
crisp west coast Langoustine & basil won tons served with an Asian style vegetable broth with fresh coriander & lime
From the field
loin of venison wellington wrapped in crisp butter pastry with wilted baby leaf spinach, truffle scented pomme puree & a rich port reduction
vanilla & ginger crème brûlée served with candied rhubarb & homemade shortbread
duo of Arran blue and brie served with apple and ale chutney and oatcakes
Tea & Coffee
Please note that due to the nature of this event, not all dietary requirements can be accommodated, please ask on booking.
CALL TO BOOK
01294 822 217