Restaurant quality food to be enjoyed in the comfort of your home .
To place your order for collection please call-
01569 730393 or email us – firstname.lastname@example.org
It would help us enormously if it can be pre-ordered for a specific time and date, to reduce our food waste.
Most dishes shall be ready within 45 minutes ,otherwise you shall be advised of an estimated collection time.
Takeaway times during the corona virus crisis are as follows-
All dishes are served in fully recycled vegware dishes .
Calamari ,Japanese spices, miso Mayo and daikon –£6.10
Maple gin cured Scottish Salmon with avocado and cucumber GF £7.20
Chicken liver and Parma ham Parfait with plum chutney GF-£6.25
Salad of smoked beetroot,vegan feta cheese and pomegranate £6.80 V GF
Confit Duck Spring Roll, with orange -£7.30 GF
The Stack Burger: – Made from 28-day matured Aberdeenshire Highland Beef: Brisket and Chuck Steak Burger with Shallot Mayo, Bacon Jam, Emmental Cheese, Brioche Roll, Onion Ring and Triple Cooked Chips( or skinny fries) –£12.00
Calamari ,Japanese spices, miso mayo and daikon -£10.95
Slow cooked brisket of beef with bbq jus,and either mash or triple cooked chips GF -£14.50
Tandoori Lamb Rump, curry pie of shoulder ,spiced sweet potato and cauliflower –£15.00
Heather honey glazed confit duck leg ,parsnip puree,fondant potato £14.95
Stack Ale Battered or Panko breaded Haddock with Triple Cooked Chips, Crushed Peas, Tartare Sauce-£12.00
Pan-fried Sea-bass fillet,tiger prawns Massaman Thai Curry,Pak Choi,Jasmine Rice GF -£16.50
Roast cod,burnt almond butter and brocolli puree,chorizo mash-£12.50
Pumpkin tortellini with smoked squash,wild mushrooms – £12.00 V
Black Bean Burger with Guacamole,smoked chilli ketchup and flatbread with Triple Cooked Chips or skinny fries £12.00 V
Triple Cooked Chips £3.00, (with Truffle and Parmesan £3.60)
Skinny Fries £3.00
Beer Battered Onion Rings -£3.00
Desserts -all £5.20
Spiced sticky toffee pudding, salted caramel ice cream, rum caramel sauce
Warm dark chocolate and tonka bean brownie, blood oranges, white Cointreau ice cream
Creme fraiche tart with roasted rhubarb in ginger and elderflower