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WE WILL UPDATE THIS NOTICE EVERY MONDAY DURING THE CRISIS
With everyone on lock down, we have been considering if we ought to continue to help with food provision for the neighbourhood. We have decided to offer a little help but we need to make sure that anything we do is safe, details for safe collections are below in caps.
This is what we have for this week:-
We will be baking bread on Wednesday and Saturday - there is already a list of orders - email tim@theroostrestaurant.co.uk or phone 01738 812111. We will try to fulfil all we can. Collection 10am - 11am. £2 per loaf, £2.50 savoury loaf.
Grocery Orders - can be placed at wellocksathome.co.uk and collected the next morning between 10am - 12noon. This is a vital service and we are happy to continue with this as long as it is needed. When orders arrive we will email you to confirm they are ready.
Sunday Lunch £12pp - can be ordered on email tim@theroostrestaurant.co.uk or phone 01738 812111. Orders need to be with us by 12noon on Friday 27th and pre-paid for over the phone. Collection will be between 10am-12noon on Sunday. The menu this week is
Main Course -Rib of Scotch Beef, sliced thinly, roast potatoes, root vegetables, Yorkshire pudding, our famous red wine sauce.
Dessert - Individual Lemon Tart
Vegetarian Main - Zatar Cauliflower with pea & cheese fritters, almonds & chimichuri
******SAFE COLLECTION INSTRUCTIONS******
WE ASK THAT YOU DO NOT COME INTO THE RESTAURANT. WE WILL OPEN THE DOOR, AND KEEPING A SAFE DISTANCE AWAY WE WILL BRING OUT THE FOOD TO A TABLE OUTSIDE OUR DOOR. WHEN COLLECTING BREAD THERE WILL BE A POT FOR COINS, OR WE CAN TAKE CONTACTLESS CARD PAYMENT.
Thank you for your support.
Best wishes
Anna & Tim Dover
Our indoor wood-burning oven is an entirely natural way of cooking meats, fish & vegetables, with just a little seasoning, giving a full & unique flavour.
We spend a great deal of time sourcing the very best ingredients that Scotland has to offer, not forgetting our kitchen garden lovingly tended by our own hands throughout the summer.
