The Cellar at 24

Pan-Seared Scallops

Succulent local scallops seared to perfection, served with a delicate cauliflower puree and crispy pancetta.

$32

Anstruther Lobster Thermidor

Freshly caught Anstruther lobster baked in a rich, creamy sauce with Gruyère cheese and a hint of mustard.

$55

Highland Venison Loin

Tender venison loin sourced from the Scottish Highlands, accompanied by seasonal root vegetables and a red wine reduction.

$45

Sticky Toffee Pudding

A classic Scottish dessert featuring a moist date sponge, drenched in warm toffee sauce and served with vanilla bean ice cream.

$12