We only take online reservations for parties of 6 and under and require credit card details for all bookings. Please note we no longer accept reservations by telephone for parties 6 and under. If you would like to book for 7 or more people, please email firstname.lastname@example.org.
Payments are secured by Stripe.
For Fri/Sat bookings, we will allow 2 hrs 45 mins for tables booked between 5pm-6.30pm
A Spanish cold soup; made with milk, almonds, garlic, and others.
Known as 'brawn' in Scotland; a succulent terrine made from braised pigs' head.
A traditional Korean side dish made from fermented cabbage and an array of spices.
An oily, rich, dark fleshed fish, rich in omega-3 fatty acids.
Kohlrabi is a biennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Edible preparations are made with both the stem and the leaves.
Beautiful, earthy Scottish mushrooms.
A bulbous vegetable, aromatic and pungent.
An Italian whey cheese made from sheep milk whey left over from the production of cheese.
Scottish; fresh. Trout is similar to salmon.
Aura is a pretty pale yellow Heritage potato and renowned for wonderful flavour and firm cooking characteristics
Marine algae, lends a naturally salty flavour.
Free-range, Scottish, a small short-tailed game bird resembling a tiny partridge, typically having brown camouflaged plumage.
A variety of maize with a high sugar content, heavily cultivated over hundreds of years by humans.
traditional Italian and Corsican pork cold cut and made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. Dry cured, and typically sliced very thin
Naturally sweet root vegetable.
Large round juicy citrus fruit with a tough bright reddish-yellow rind.
Ginger is a flowering plant whose rhizome, ginger root, is widely used as a spice
Specialty, high-quality, French chocolate.
toffee-flavoured sweet derived from heating sugars.
Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japan as kōji.
Subject to change daily, according to availability, microclimates and quality assurance.
If given sufficient notice, we can cater to the following requirements: vegetarian, pescatarian, dairy free, gluten free, pregnancy requirements, no seafood, or up to 2 allergies. We currently do not offer a vegan menu.
Please note we at Aizle have no choice of menu or ingredients. We cannot accommodate individual dislikes.
Please email us if you have any queries.