the modern age 2 0 2 3 / 2 0 2 4 C O N T E M P O R A R Y S C O T L A N D O N A P L A T E T H E G R I L L @ T H E O R A N G E R Y
Kitchen notes We have been incredibly inspired by the #ChefsTable series on #Netflix, which has visited many of the world's most successful restaurants, looking at the many personalities behind them, and the dishes which are unique to each place. There are recurring themes on national ingredients, sustainability, celebration of culture, and inventiveness. Or rather, Inventiveness with a capital I. Starting late summer 2023 The Modern Age is Balbirnie's take on this global inspiration and celebrating Scotland's incredible natural larder. The Modern Age Menu sits in tandem with our GRILL menu. We offer superb value for money with our park and dine dynamic pricing. You can read all about it here. This delicious menu starts from 2 courses for £29.50 and 3 courses for £36.50. We are also delighted to let you know that we are passionate about sustainability at the hotel. And for your dining and travelling convenience, we now have 10 front car park pre-reservable electric vehicle chargers via the Go Zero App. Not to forget, we also offer a combination of traditional and contemporary with our delicious afternoon tea which is served daily in our elegant Orangery from £24.50 per person. Reserve your dining experience here.
5 SOMETHING TO START 9 VEGGIE MENU 1 5 DELICIOUS DESSERTS 1 9 TRADITIONAL GRILL contents 1 2 FROM THE FARM 10 FROM THE SEA 24 TIME FOR TEA 20 GUEST’S FEEDBACK & ACCOLADES
The GRILL@ The Orangery From the absolute best-of-the-best Scotland beef we can source, chargrilled over the gastronomic legend that is the mighty Josper grill, to worldrenowned shellfish and fish such as wild trout, salmon, oysters, scallops and langoustines, together with an abundance of sole, plaice and hake. Scotland’ s green valleys totally brimming with the berries. Incredible vegetables and herbs. All on our doorstep, Scotland’ s natural larder never ceases to amaze. And of course, Scotland’ s water of life, whisky! And our Scottish cheeses give the finest from Europe a great comparison as well. A massive thanks to everyone who has visited The Grill @ The Orangery. It has certainly been great fun in hospitality, being able to reflect on many aspects of Scotland’ s gastronomic culture and history, and to reinterpret for The Modern Age.
Ox Heart Tomato Strawberry & watermelon salad, smoked tomato consommé, lemon ricotta Hand Dived Isle of Seil Scallops Carrot & hazelnut remoulade, wild garlic velouté, tempura mushroom S O M E T H I N G T O S T A R T Hot Smoked Salmon & Chorizo Fishcakes chorizo mayo, baby gem, almonds, radish
Kilmeny Kail (Kilmeny kail is a traditional Scottish dish originating from the Kingdom of Fife. The dish is made with a combination of rabbit, bacon, greens (cabbage or kale), and salt.) Slow braised rabbit ballotine, kale, Jerusalem artichoke velouté, fig leaf vinegar Cock a Leekie Terrine Chargrilled syboes, crispy leeks, prune, peppered chicken Jus S O M E T H I N G T O S T A R T Roast Roll (A Sunday roast or roast dinner is a traditional meal of British origin. Although it can be consumed throughout the week, it is traditionally consumed on Sunday.) steamed Korean bun, thyme roast chicken, pickled redcurrants, chicken skin & bacon crumb, bread sauce
"Partan Bree " (crab brew, originally from the North East of Scotland) Brandied crab bisque, katy Rodgers crème fraiche, shellfish oil, saffron & chive Bannocks Salt Baked Beetroots apple, pickled celeriac, pecans, beetroot tuille Hogget Stovies (Stovies is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, usually onions, leftover roast, often served with oatcakes) Braised Hogget belly & lamb fat potato terrine, brown sauce, hollandaise, caramelised onion puree S O M E T H I N G T O S T A R T
S O M E T H I N G T O S T A R T Buratta sorrel pesto, smoked sea salt, tomato water jelly, aged balsamic, tomato tuille John Ross Smoked Scottish Salmon carrot yoghurt, chervil, blood orange ‘Caviar ’, salmon roe, salty fingers Broccoli & Strathdon Blue Cheese Soup kale focaccia, Strathdon blue cheese butter, Katy Rodgers crème fraiche Balbirnie Ale Braised Pork Cheek beer vinegar gel, pork scratchins, celeriac, parsley
V E G G I E M E N U Herb Gnocchi Pumpkin, wild mushroom, nettle pesto, granola, parmesan Ricotta Gnocchi carrot puree, homemade chervil ricotta, pickled carrot, chervil & hazelnut pesto Salt Baked Celeriac, Shiitake mushroom & Spinach Pithivier chestnut mushroom ketchup, petit salad, truffle sauce
F R O M T H E S E A Whole North Sea Plaice cucumber, brown shrimp, caper & hazelnut brown butter, sea herbs Pan Seared Fillet of Stone Bass cauliflower, asparagus, black garlic, dulse butter sauce Pan Seared Fillet of Sea Bream garden pea risotto, pancetta, cavolo nero pesto, sundried tomatoes
F R O M T H E S E A Steamed Fillet of North Sea Plaice parsley mousse, asparagus, olive oil poached potatoes, burnt lemon gel, brown butter ‘tartare ’ hollandaise North Sea Hake Dulse butter, chicken skin, Shetland mussel gratin
F R O M T H E F A R M Shepherd' s Pie Braised shoulder, bone marrow, Arran mustard mash confit egg yolk, summer greens, gremolata Venison Haggis Pan-fried venison, venison meatball, clapshot, pickled neeps, burnt onion granola, bilberry jus Duck, Duck, Goose (Duck, duck, goose is a traditional children's game often first learned in preschool or nursery.) Wild duck breast, confit leg croustade, potato & goose fat terrine, spinach puree, pickled pear jus
F R O M T H E F A R M Howtowdie Wi Drappit Egg Yolk (Howtowdie is the old name for skirlie stuffed chicken, which was served on a bed of spinach with drappit eggs (poached eggs) on top) Roast breast of Guinea Fowl, spinach, onion cream, Skirlie tomato, pickled salsify, confit free range egg yolk, apple vinegar jus Roast Rump of Border’s Lamb braised neck, basil Caesar, pickled egg yolk puree, lamb jus
F R O M T H E F A R M Chicken Balmoral (Balmoral chicken is a popular Scottish dish featuring chicken breast stuffed with haggis, wrapped in bacon, it is named after Balmoral castle in Aberdeenshire)Roast chicken breast, smoked haggis mousse, turnip, Roscoff onion, bacon jam, pickled girolles, chicken butter sauce A Bit Tongue in Cheek (Tongue-in-cheek is an idiom that describes a humorous or sarcastic statement expressed in a serious manner. The phrase originally expressed contempt, but by 1842 had acquired its modern meaning. Early users of the phrase include Sir Walter Scott in his 1828 The Fair Maid of Perth.)Crispy Ox tongue, Ox cheek & celeriac tart, caramelised celeriac, pickled mushroom, horseradish dauphine
Free Range Egg Custard Tart white chocolate & pistachio, poached rhubarb, rhubarb & custard ice cream Katy Rodger’s Creme Fraiche Panna Cotta Fife strawberries, strawberry & black pepper sorbet, lavender shortbread Valrhona Chocolate Delice Sea buckthorn curd, milk sorbet, hazelnut biscuits D E L I C I O U S D E S S E R T S
Deep Fried Mars Bar (A deep fried Mars bar is a Marsbrand chocolate bar covered in batter then deep fried in oil. The dish originated at a chip shop in Scotland as a novelty item) Warm mars bar doughnut, salted hazelnut praline, mars bar & east nuke sea salt Waffle cone Cranachan (Cranachan is a traditional Scottish dessert. It was originally a celebration of harvest, madefollowing the raspberry harvest in August.) Bramble cranachan parfait, white chocolate & pistachio granache, granola, whisky & honey granita Who Wants to Eat a Millionaire (Millionaire shortbread is an adapted form of the original Scottish shortbread. Scottish shortbread originated around the 12th century, but its modern refined form is attributed to the efforts of Mary, Queen of Scots in the 16th century) 70% dark chocolate mousse, Reapers Rum & hazelnut caramel, hazelnut biscuits, marinated cherries, cherry sorbet D E L I C I O U S D E S S E R T S
Ecclefechan Tart Sailor Jerry ’ s Rum & Maple ice cream Sacher Torte blood orange & Katy Rodger ’ s creme fraiche D E L I C I O U S D E S S E R T S A not so Hot Toddie (Hot toddy is a warming drink combining water, whiskey, honey and lemon juice. It is often drank as a nightcap and traditionally taken as a remedy to help ease the symptoms of colds and flu) Condensed milk cake, lemon curd, Glenfiddich & vanilla crowdie, almond, heather honey ice cream
Sticky Toffee Pudding Vanilla parfait, pecans, sailor jerry ’ s rum & banana caramel sauce, caramelised banana puree Rhubarb & Vanilla Mousse whipped pistachio ganache, poached rhubarb, pistachio ice cream D E L I C I O U S D E S S E R T S
Traditional GRILL
Haute Grandeur Global Awards The GRILL @ The Orangery Haute Grandeur Global Awards stated in a recent article: “The Modern Age is certainly something totally new for Scotland, with a new visionary cutting edge for Scottish cuisine, something that says exactly what it is, enabling all of them at Balbirnie House Hotel to acknowledge that they are celebrating their country, their culture, their origins and traditions, something that is a lot of fun, joyful and happy and can progressively accelerate and keep evolving into the future. At The Grill @ Balbirnie House Hotel Scottish culture meets The Modern Age. The Orangery offers classic Scotland on a plate and has become one of Fife’s most special destination restaurants. The Orangery offers a delightful meal whatever the occasion of your visit.”
We were delighted to win Regional winner of Hotel Restaurant of the Year from Hotel’s of the Year Scotland 2023/24 along with our Executive Chef Kris Currie who received the accolade of Regional Executive Chef of the Year! What a wonderful achievement! Hotels of the Year Scotland
‘We had the most perfect dining experience at The GRILL @ Balbirnie House the food from the modern age menu was spectacular!’
Our guest’s feedback The GRILL @ The Orangery Fabulous night away. Everything was perfect from start to finish from the food to the decor and the service. Highly recommend this wee gem and will definitely be back. Would recommend. Food was so nice and the staff are amazing. Absolutely amazing dining experience , could not fault the whole package . Staff were lovely and very knowledgeable about every course . It was an absolute delight .thank you ❤️ Simply excellent. We enjoyed a fabulous overnight stay, the food, service and atmosphere fist class. Thank you again and we will be back soon We regularly come every year.....lovely food...lovely vibes.... excellent service Our stay at Balbirnie was absolutely fantastic.All staff couldn't do enough for us.Will definitely be back & will recommend. Have eaten in Michelin star eateries and the food at the Balbirnie challenges some of the best! Staff were amazing and knowledgeable without being aloof...food was superb, each course just seemed to get better and better. Amazing value for money...will be back!!!! Exceptional in every way. Thank you so much
Afternoon tea at Balbirnie is served in our beautiful Orangery, sumptuously decorated in shades of soft greys, taupe and a slight touch of blush. With floor to ceiling lunette windows and a glass roof ceiling, The Orangery offers a delightful Afternoon Tea experience whatever the occasion of your visit. This wonderful completion of delicate treats has been brought to you by Head Pasty Chef Neil Dunlop and his team. It’s time for tea
With thanks to some of our wonderful suppliers