Burns Night 260th Anniversary
On the 250th anniversary of Robert Burns’ birth, we celebrated the occasion in some style with an original Nepalese recipe for ‘haggis’ made in very much a similar way to it’s Scottish cousin, but with the addition of ginger, garlic and Nepalese spices. We are reviving that recipe on this occasion for the first time in 10 years. In keeping with our 250th celebration, on this occasion we are also offering a Nepalese version of broth and steamed dumplings.
Our mixological tribute to the poet fashioned from some of his favourite ingredients:
Auld Lang Syne (8.25)
Arran Robert Burns blended whisky, Drambuie, homemade ginger-heather honey-lemon shrub, hops bitter, egg white, lemon juice
Flight of whiskies
You may wish to toast the poet on the occasion of his 260th birthday, customarily made with a single malt. You may wish to do so once, or severally. Whisky is also a drink of choice to accompany the haggis.
We’ve arranged our single malts in order of increasing strength of character.
Dalwhinnie – pears, syrup sponge, cinnamon
Singleton – toasted hazelnut, dates, espresso
Amrut – spice, fruit, honey
Glenmorangie – lemon sherbet, apricots, banana bread
Glenfiddich – butterscotch, cream, oak
Talisker – dried fruit, smoke, pepper
Laphroaig – smoke, seaweed, sweetness
A flight of three whiskies of your own choosing (25ml each)
Momo and shorba
Nepalese steamed lamb dumplings with lamb bone broth
Lamb’s pluck, barley, onion, ginger, garlic, chillies and Nepalese spices, steamed in a sheep’s stomach
Small – 7.95 each Large – 15.95 each
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