SPRING MENU

Our Spring menu celebrates the vibrant, fresh flavours of the season, with dishes inspired by the local landscape of Fife. Expect vibrant vegetables, tender meats, and the freshest seafood, all carefully sourced from the county’s finest growers and producers. Join us for a true taste of Spring, local and sustainable.

COCKTAIL

Celtic Margarita: a bold twist on a classic, crafted with Lindores Abbey Whisky and delicately sweetened with Fife honey

Elderflower and blackberry fizz (alcohol-free): a classic soft drink of local sparkling elderflower elevated with Alice’s Kitchen blackberry cordial

CANAPÉ

Crisp potato discs topped with a silky crab mayonnaise, made from the finest hand-picked East Neuk brown crab and eggs from our very own hens.

Golden East Neuk brown crab croquettes, finished with a vibrant beetroot purée and delicate flakes of sweet white crab meat.

STARTER

Beetroot tartare infused with pickled local carrots, served with silky Baldinnie quail egg yolk, a drizzle of vibrant herb oil, and a crisp cheese tuile of St Andrews Farmhouse whisky smoked cheddar.

MAIN

Pan-seared wood pigeon breast, perfectly tender, served with a velvety parsnip purée, homemade sweet carrot jam, a crisp potato ring, sautéed January King cabbage, and a rich bramble and oak leaf wine jus

DESSERT

Honey cake made using Fife honey topped with softly poached forced rhubarb, paired with Luvian’s indulgent honeycomb ice-cream

A MENU INSPIRED BY THE SEASONS

At the heart of our Supper Club is a deep connection to nature. Every dish we serve is a reflection of what Fife’s landscapes offer us in that moment, and as the seasons change, so too does our menu. This philosophy allows us to embrace the beauty of impermanence, crafting meals that are rooted in the rhythms of the natural world.

Take a look below at what could be waiting for you on your plate at your next Supper Club experience…

  • Spring

    Meat

    Lamb (early season), Venison (from managed herds), Free-range pork, Pigeon, Guinea fowl, Hare, Kid goat (seasonal specialty), Wild rabbit, Free-range chicken, Wood pigeon

    Fish & Shellfish

    Mackerel, Brown crab, Razor clams, Sea trout, Langoustines, Cockles, Mussels, Hake, Lemon sole, Pollock

    Vegetables

    Wild garlic, Asparagus, Nettles, Rhubarb (technically a vegetable!), Spring onions, Radishes, Spinach, Pea shoots, Baby leeks, Watercress

    Fruit

    Rhubarb, Early strawberries (from polytunnels), Gooseberries (late spring), Apple blossoms (for garnishes or syrups), Elderflowers (for syrups or infusions), Greenhouse-grown cherries, Blackcurrants (early crops), Damsons (late spring), Crab apples (used for jellies), Sorrel flowers (used in desserts)

  • Summer

    Meat
    Lamb (prime season), Grass-fed beef, Rabbit, Quail, Free-range chicken, Wild duck (early season), Pigeon, Wild boar (rare, local farms), Kid goat (last of the season), Free-range pork

    Fish & Shellfish
    Lobster, Hake, Monkfish, Cockles, Salmon, Turbot, Brown shrimp, Langoustines, Mackerel, Sea bass

    Vegetables
    Peas, Courgettes, Broad beans, Tomatoes, New potatoes, Baby carrots, Cucumbers, Beetroot (young roots), Lettuce varieties (e.g., cos, oak leaf), Green beans

    Fruit
    Strawberries, Raspberries, Redcurrants, Blackberries, Gooseberries, Plums, Early apples, Blueberries, Whitecurrants, Blackcurrants

  • Autumn

    Meat
    Venison (rutting season management), Wild duck, Partridge, Grouse, Free-range pork, Mutton, Guinea fowl, Hare, Woodcock, Pheasant

    Fish & Shellfish
    Scallops, Haddock, Mussels, Pollock, Squid, Halibut, Brown crab, Smoked salmon, Monkfish, Oysters

    Vegetables
    Pumpkins, Leeks, Kale, Carrots, Parsnips, Sweetcorn, Chard, Jerusalem artichokes, Wild mushrooms (e.g., chanterelles), Celeriac

    Fruit
    Apples, Pears, Elderberries, Damsons, Sloes, Figs (from polytunnels), Medlars, Blackberries, Crab apples (for jellies), Quinces

  • Winter

    Meat
    Venison, Goose, Wild rabbit, Pheasant, Mutton, Partridge, Guinea fowl, Free-range pork, Woodcock, Wild boar

    Fish & Shellfish
    Cod, Halibut, Lobster, Oysters, Smoked haddock, Sole, Mackerel, Scallops, Herring, Sea bass

    Vegetables
    Celeriac, Swedes, Brussels sprouts, Beetroot, Savoy cabbage, Winter radishes, Parsnips, Turnips, Sprouting broccoli (late winter), Kale

    Fruit
    Apples (stored from autumn), Pears (stored), Cranberries, Rosehips (for syrups), Quince, Elderberries (frozen from autumn harvest), Dried plums (local prunes), Hawthorn berries, Sloes (frozen for spirits), Sea buckthorn berries