A new season of Autumnal Àclèaf delights

<p>As we head into a new season, a new abundance of ingredients prevails. A menu inspired by the seasons, each dish at Àclèaf has been carefully designed allowing the flavours of each element to shine through, allowing the produce to shine.</p>
<p>We welcome an array of new delights as the Autumn / Winter season are stowed upon us. Home to some of Head Chef Scott Paton’s classics, or should we say favourite, dishes such as CHICKEN LIVER, px, brioche and CRAB, curry, mango delight alongside newcomers to include HIGHLAND WAGYU, mignonette, swede and WALNUT, coffee, pear feature. Each dish is accompanied by its perfect wine pairing should a guest wish, taking the dining experience to another dimension.</p>
<p>Head Chef Scott Paton says "We're delighted to be able to offer our new 4 course menu at a time where a wider selection of fantastic produce is available to us, bringing in some seasonal game alongside some Àclèaf classics. The team has been working on the evolution of dishes hard through the seasons to enhance and solidify our offering."</p>