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 email@example.com.
Payments are secured by Stripe.
For Fri/Sat bookings, we will allow 2 hrs 45 mins for tables booked between 5pm-6.30pm
We are now taking bookings as of the 19th of May.
Wednesday – Sunday, reservations from 5pm – 9pm ( 8.30pm 19th May – 1st June )
Please note there is a 10.30pm curfew and 2 hour time limit in any licensed venue in Scotland until the 1st of June. 4 guests per table max from a max of two households.
Koji is a type of Japanese fermentation starter – a grain (usually rice) that has been inoculated. This can then be used to make many fermented products such as sake, miso, soy sauce or shio koji.
Allium ursinum – known as wild garlic, broad-leaved garlic, wood garlic, bear leek or bear's garlic – is a wild relative of chives. Grows wild throughout the UK.
The sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family
scottish duck liver
The crapaudine beetroot is a heritage vegetable and one of the oldest varieties of beetroot. Deeply coloured, earthy taste.
Wye Valley in England is known for its spectacular asparagus.
scottish sea trout
A mild flavoured winter radish, originating from Asia.
Wild Scottish Halibut, caught in the North Atlantic in Scottish waters and landed at Anstruther
Scottish spring lamb
Heirloom, organic, from the Isle of Wight.
Blacketyside strawberries, Perthsire
Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese.
a perennial herb with an incredibly sour, lemony flavour
Chocolate is a preparation of roasted and ground cacao seeds.
Subject to change daily, according to availability, micro-climates and quality assurance.
Please note we at Aizle have no choice of menu or ingredients. We cannot accommodate individual dislikes.
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 or a dairy free vegetarian menu.
Please email us if you have any queries.
Due to the nature of our dining experience, we cannot accept children under 3 years old.