Spring Seasonal Menu
Step into Spring with the latest seasonal menu from Chef Dean Banks & his team at HAAR
The perfect mix of light & fresh ingredients and deeply savoury umami-bombs, this three-course menu is all about premium Scottish produce with Dean's Asian twist to tantalise the tastebuds
Serves Two
Starter
Dressed Crab and Kimchi Mayo | Pickled Fennel and Red Onion Salad | Samphire | Toasted Brioche
Optional Course
Dean's Signature St Andrews' Bay Lobster | Mirin Butter
Main
Gressingham Duck Breast | Dauphinoise Potato | Celeriac Purée | Charred Pak Choi | Pickled Oyster Mushroom | Miso Jus
Dessert
Scottish Strawberry Jam & Gin Liqueur Cheesecake | Shortbread and Almond Crumb
Our Sommelier's Wine Pairings
`Roca Del Crit` Empordà Garnacha Cariñena & Charles Heidsieck Brut Champagne
*Images for illustrative purpose & serving suggestion only
Dressed Crab: Crab (CRUSTACEANS)
Brioche Bun: Wheat Flour (GLUTEN), Water, Yeast, Sugar, Salt, Butter (MILK), MILK, EGGS
Pickled Fennel and Red Onion: Red Onion, Fennel, White Wine Vinegar (SULPHITES), Sugar, Salt
Kimchi Mayo: Chinese Leaves, Spring Onion, Radish, Garlic, Chilli Flakes, Sugar, Salt, Fish Sauce (Anchovy Extract [FISH], Salt Sugar), Glutinous Rice Powder, Water, Ultratex (100% Modified Maize Starch E1442, Mayo: Pasteurised Egg Yolks: Egg Yolk Originated from Chicken Eggs (EGG), Food Acid (E330), Preservative (E202), Water, Salt, English Mustard: Water, Mustard Flour (MUSTARD), Sugar, Salt, Wheat Flour (GLUTEN), Turmeric, Citric Acid, Stabiliser (Xanthan Gum), White Wine Vinegar (SULPHITES), Rapeseed Oil, Water
Samphire: Samphire
Duck Breast: Duck
Steak Seasoning: Fennel Seeds, Black Peppercorn, Coriander Seeds, Szechuan Pepper, Maldon Sea Salt, Fine Sea Salt
Vegetable Seasoning: Smoked Chilli, Maldon Sea Salt, Fine Sea Salt
Pickled Oyster Mushroom: Oyster Mushroom, White Wine Vinegar (SULPHITES), Sugar, Salt
Miso Jus: Miso Paste: Water, Soyabean (SOYA), Rice, Salt, Alcohol. Demi Glace: Modified Maize Starch, Wheat Flour (GLUTEN), Potato Starch, Yeast Extract, Salt, Flavour Enhancers (Monosodium Glutamate, Disodium 5’-ribonucleotide), Tomato, Flavourings (With Wheat [GLUTEN]), Colour (Ammonia Caramel), Sunflower Oil, Paprika, Acid (Citric Acid). May Contain EGG, SOYA, MILK, CELERY, MUSTARD
Pak Choi: Pak Choi
Dauphinoise Potato: Potato, Double Cream (MILK), Unsalted Butter (MILK), Salt, Pepper, Thyme, Rosemary, Garlic
Celeriac Purée: Celeriac (CELERY), Coconut Milk, Thyme, Salt
Cheesecake: Cream Cheese (MILK), Cornflour, Double Cream (MILK), Strawberry & Gin Liqueur Jam: Scottish Strawberry, Sugar, Jamberry Gin Liqueur by Dean Banks, Pectin, Potassium Sorbate, Lemon. Contains Alcohol
Strawberry & Gin Liqueur Jam: Scottish Strawberry, Sugar, Jamberry Gin Liqueur by Dean Banks (Contains Alcohol), Pectin, Potassium Sorbate, Lemon
Shortbread and Almond Crumb: Plain Flour (GLUTEN), Sugar, Unsalted Butter (MILK), Salt, Almonds (NUTS)
Our food is packed in an environment where all 14 major allergens may be present. Therefore, whilst we have strict separation processes, we cannot guarantee that menu items will be completely free from any particular allergen. If you have any concerns, please contact us before ordering.
PLEASE NOTE THAT THESE INGREDIENTS ARE NOT SUITABLE FOR HOME FREEZING
On a rare occasion, we need to substitute items. This may be as a result of supplier availability or seasonality.
Please visit our instruction pages for detailed guidelines on how to cook.
Delivery Information
When selecting one of our Luxury Boxes you will be asked to select your delivery date so that we can prepare your meal accordingly.
Once you receive your box please keep refrigerated and enjoy by the expiration date printed on the blue card inside your box.
DELIVERY AREAS
At present, HAAR at Home can only ship to addresses within mainland UK.
Any orders placed for delivery addresses outside of mainland UK will be cancelled and refunded by our team.
Due to courier restrictions, the following postcode areas unfortunately cannot be serviced:
Ayrshire: KA27 & KA28
Grampian: AB31 to AB56
Inverness & Highlands: IV1 to IV63; KW0 to KW14
Perthshire: PH15 to PH18; PH19 to PH50
Argyll & Scottish Islands: PA20 to PA78; HS1 to HS9
Stirlingshire: FK17 to FK21