This two Michelin starred restaurant has been carefully planned to create a truly special experience, from the original art on the walls and stunning interiors to the specially selected French cheeses and Scottish-grown herbs. As Andrew received much of his chef's training in the South West of France with Michel Guérard, the cuisine is unashamedly French but with a Scottish twist. Many of the ingredients for Andrew's menu come from the famous Rungis market outside Paris as well as from local Scottish suppliers. The centrepiece is Andrew's signature dish 'Smoked Lobster', which involves smoking lobster shells over old whisky barrels for up to twelve hours.