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Enjoy lunch at the Nether Abbey Monday to Friday 20% off! Click here to see our Christmas brochure.



Sunday Table D'Hote

Sunday Table D’Hôte Menu

Two Course £15.50

Three Course £17.50

Chef’s Home Made Soup of the Day,
served with our own Crusty Bread

North Berwick Lobster and Smoked Salmon Salad with Marie Rose Sauce

Sherrifhall Pheasant & Venison Terrine
served with Pear Chutney

Wild Mushroom Risotto Garnished
with Parmesan Shavings & Truffle Oil


Andersons Roast Ribeye of Beef served
with all the Trimmings

Roast Leg of Peelham Organic Lamb
with Roast Potatoes, Market Vegetables
& a Minted Jus

Grilled Cod Steak
with Braised Cabbage, Parsley Mash
& a Horseradish Cream

Yellow Spilt Pea Curry
with Basmati Rice, Naan Bread & Plum Chutney


Tower of Lemon Meringue with Chantilly Cream and Chocolate Sauce

Chocolate Sticky Toffee Pudding with Hot Fudge Sauce

Selection of Homemade Ice Creams and Sorbets

Selection of Award Winning Ian Mellis and Belhaven Smokehouse Cheeses,
served with Our Homemade Chutney, Oatcakes, Celery and Grapes

Sample Menus

Please click on a link below to view our sample Fly-Half menus in PDF format. Please note that the menus below are examples only and are subject to constant revision. This applies in particular to our Sunday Lunch menu which changes weekly. Please note: if the menus display too large, you may adjust the display size within Acrobat Reader.


Bar Snacks


Children's menu

Wines List


Malt Whiskys

Private Dining

Private Dining Selection 2013

We are delighted to offer you our set menus for 2013 suitable for parties of 20 or more guests.

The menus have been devised to suit most tastes and are based on our popular best sellers from 2010. They are carefully balanced and we would ask if at all possible that you do not change the existing menus, however we do appreciate that you may well have a favorite dish you would like us to add or something you would like to change so please just ask and we will do our best to accommodate your request.

Dietary Requirements

Please let us know in advance of any dietary requirements that your party may have and we will ensure that these are met in full and where possible chef will provide alternatives for the guest to choose from.

All about our Suppliers

We are genuinely very proud of the East Lothian suppliers that we deal with, very little is purchased outside the local area and we often have first pick of the best produce around, quite literally as the chef often stops off on his way into work to get his vegetables from Chapel Farm where Graham Elder grows the most wonderful organic vegetables. Our eggs are from the Gosford Estate and our meat is provided by John Anderson and Sons on the High Street – a quality family butcher with too many awards to his name to mention.

Our fish is either caught locally or provided by JKT in Musselburgh. From March onwards most of our shellfish comes from the harbor in North Berwick. We are registered as a first fish buyer with Marine Scotland which means we can buy straight from the boats, bringing you the best fish possible. If you would like to include a fish course or add locally caught lobster, crab or Langoustines to your menu just let us know.

Our Philosophy

Almost everything that comes out of our kitchen is homemade, nothing is purchased pre prepared. We start by making the best homemade stock and take it from there. Bread is baked daily, all ice creams and sorbets are made in house, and chips are even cut from real potatoes! Our desserts are made by Jane Buglass who in our opinion is the best dessert maker bar none in the county.

Enjoy choosing your menu!

Menu A - £23.95

Home baked crusty bread served with Scottish creamed butter & oils


Cream of tomato and basil soup
Belhaven smoked salmon with lemon and capers
Grilled goats cheese on tomato salad with dressed leaves


Roasted Scottish salmon with parsley, crushed potatoes, wilted greens, and hollandaise sauce
Seared organic Borders leg of lamb steak with chive mash, chapel farm organic roasted vegetables and rosemary jus
Breast of Gosford Estate organic chicken with spring onion mash, organic Chapel farm vegetables and a pink peppercorn cream sauce
Baked red onion tart with crisped carrot shavings and served with a walnut salad


Seasonal fruit pavlova with our own delicious dark chocolate sauce
Our own cheesecake with fruit coulis
Selection of homemade ice creams and sorbets


Freshly brewed tea or Illy coffee and homemade tiffin

Menu B - £25.95

Home baked crusty bread served with Scottish creamed butter & oils


East Lothian vegetable, lentil and smoked bacon soup
Chefs duck liver parfait with our own toasted brioche and house chutney
Nether Abbey smoked salmon fishcakes served with tartar sauce


Cider battered haddock from JK Thompson of Musselburgh with pea puree, hand cut chips, lemon and tartar sauce
Grilled organic border lamb cutlet with caramelised onion mash, Chapel farm organic vegetables and a minted jus
Breast of organic Gosford Estate organic chicken with butternut squash, buttered new potatoes and a tomato coulis
Wild Strathspey mushroom risotto with peppercorn and parmesan cream


Baked lemon tart with caramelised oranges
Chefs banoffee cheesecake with berry coulis
Selection of homemade ice creams and sorbets


Freshly brewed tea or Illy coffee and homemade tiffin

Menu C - £26.95

Home baked crusty bread served with Scottish creamed butter & oils


Cream of wild Strathspey mushroom soup
Stornoway black pudding topped with a Gosford estate poached egg on a chorizo, red onion and apple salad
Grilled Halloumi cheese with a broccoli, cherry tomato and balsamic dressed salad
Belhaven smoked salmon and Atlantic prawn marie rose salad


Pan seared fillet of Seabass with sautéed new potatoes and wilted spinach with a coriander and red pepper sauce
Slow roasted pedigree belly of pork with Chapel farm red cabbage, creamed potato and cider jus
Breast of Gosford estate organic chicken with Boulangére potatoes, grilled courgettes and a smoked bacon jus
Linguine with butternut squash, wild mushrooms and spinach, served with a fresh tomato sauce


Raspberry cheesecake with a white chocolate sauce
Sticky toffee pudding with hot fudge sauce and pouring cream
Selection of homemade ice creams and sorbets
Selection of Scottish cheeses, with oatcakes and house chutney


Freshly brewed tea or Illy coffee and homemade tiffin

Menu D - £26.95

Home baked crusty bread served with Scottish creamed butter & oils


Roasted rich red pepper and tomato soup
Garlic crostini topped with sauté chicken livers and cherry tomatoes finished with a balsamic dressing
West coast mussels cooked in garlic, white wine, cream, chilli and basil
East Lothian leek and mushroom crumble, flavoured with mustard and cheddar


Breaded pedigree pork loin schnitzel with Lyonnaise potatoes and Chapel Farm vegetables and button mushroom cream
Hot Belhaven smoked salmon filet served on linguine, bound with an Atlantic prawn, tomato and parsley sauce
Grilled organic Borders lamb cutlets with roasted potatoes, chorizo, fine green beans and a rosemary jus
Organic red pepper and shallot polenta with chargrilled vegetables finished with a chilli salsa


Nether Abbey bread and butter pudding with crème Anglaise and vanilla ice cream
Our own dark chocolate cheesecake with a raspberry coulis
Selection of homemade ice creams and sorbets
Selection of Scottish cheeses served with oatcakes and house chutney


Freshly brewed tea or Illy coffee and homemade tiffin

Menu E - £34.95

Marinated olives with our own crusty bread, baked in house with butter, olive oil and balsamic vinegar


Shetland rope grown mussels cooked in white wine, cream, basil and chilli
Stornoway black pudding topped with a Gosford Estate poached egg, served on an apple, chorizo and red onion salad
Belhaven smoked salmon with dill crème Fraiche, olive salad and our own toasted bread
Smoked Lammermuir and caramelised onion tart with a cherry tomato and balsamic dressed salad


Chargrilled Andersons prime Aberdeen Angus 10oz Ribeye steak, served with mushrooms, tomato, onion rings and hand cut chips
Grilled fillet of Atlantic cod with new potatoes, leeks, green beans and a lemon and parsley cream sauce
Breast of organic Gosford Estate chicken wrapped in smoked bacon with olive crushed potatoes, sautéed greens and a fresh tomato sauce
Roasted organic root vegetable and lentil loaf, braised red cabbage and a wild mushroom puree


Our own cheesecake with a fruit coulis
Warm lemon and almond cake with lemon syrup
Selection of Scottish cheeses with house chutney and oat cakes


Freshly brewed tea or Illy coffee and homemade tiffin

Vegetarian Menu - £23.95

Home baked crusty bread with Scottish creamed butter & oils


Sweet potato, roasted garlic and parsnip soup
Butternut squash and potato samosa with chive crème Fraiche
Wild Strathspey mushrooms, wilted spinach and Gosford Estate poached egg on home baked toasted brioche
Grilled goats cheese on a basil, olive and sun blushed tomato salad with dressed leaves


Organic roasted root vegetable and lentil loaf, braised red cabbage and wild mushroom puree
Organic Leek, carrot, fennel and button shallot, saffron and garlic stew with fresh herb cobbler
Baked pepper stuffed with rice, nuts, courgette and herbs with wilted spinach and pepper essence and sautéed potatoes
Yellow split pea, aubergine and green bean curry with basmati rice, raita and a poppadum
Organic Leek and wilted mushroom risotto served with roast vegetable salad and nut dressing


Warm chocolate brownie with chocolate sauce and vanilla ice cream
Seasonal berry pavlova with a dark chocolate sauce
Selection of homemade ice creams and sorbets


Freshly brewed tea or illy coffee and homemade tiffin

Hog Roast

Hog roastIf you are looking for something slightly different for an event you are planning then leave all of the work to us. Our Hog Roasts are perfect for informal gatherings and ideally suited to the summer months if you are planning to entertain in your garden. Last year we helped our customers celebrate christenings, a Ruby wedding anniversary, many 40th and 50th celebrations  house warming’s  and bonfire night to name just a few events. A great way to celebrate with no washing up at the end!

The minimum numbers for this event are 50 primarily due to the ideal size of the pig for the roasting machine.Hog Roast

Our standard package includes:

Marinated slowly roasted Hog
Nether Abbey own recipe stuffing
Apple sauce
Choice of Mustards

Bread Rolls

Your choice of two salads:
Potato salad
Red onion and tomato with lemon dressing
Green leaf salad lightly dressed with French dressing
Chunky cut homemade Coleslaw

Additional salads charged at £1.50 per person

Chef in attendance to cook the pork and to carve.

Clothed buffet tables and serving equipment.

One Serving person

Disposable plates and cutlery.


Price dependent on numbers

Our seafood

All about our seafood and suppliers.


Your own lockerAt the Nether Abbey Hotel, situated in the heart of the Edinburgh 'Golf Coast', we are ready to help you with your golfing break. From organising your rounds to providing your own locker for your clubs, to drying facilities for those not-so-nice-weather days!

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