Aizle has no traditional menu. We offer a 5-course dinner for £45 which is based around our monthly “Harvest”. There’s no need to choose anything! This means we have the freedom to utilise the very best produce local farms and suppliers have to offer. Our customers benefit by knowing everything on their plate is at the height of quality and seasonality.
We also offer paired drinks for £35, or we have a full wine, beer and seasonal bespoke cocktail list.
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Payments are secured by Stripe.
Make your reservation online (for parties of 7+, please phone or email us).
Please note for Fri/Sat bookings, we will allow 2 hrs 45 mins for tables booked between 5pm-6.30pm.
A perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. Aromatic and earthy.
a cultivar of a squash plant, orange and hearty.
A small greyish-green shrub with a salty flavour, generally grows near water in temperate climates.
Loch Etive Sea Trout
Succulent, fresh and right in season, from the beautiful Loch Etive in Scotland.
Sometimes used as a dried herb but technically a fruit; naturally sour flavour.
A semisoft, washed-rind, smear-ripened Italian cheese.
The thymus or the pancreas, especially of calf and lamb.
a perennial herb with an incredibly sour, lemony flavour
A food produced by bacterial fermentation of milk.
A mixture of cooked whipped chicken liver, minced into a luxurious spread.
A white, fragrant root vegetable closely related to the carrot and parsley.
Sweet, French white onion.
Pasteurised cow’s milk.
Similar to pearl onions, sweeter flavour.
A Japanese style XO-sauce made in house with figs.
Feuille de Brick
Layered French pastry
Day Boat Tartare
A fish tartare made from the fresh catch of the day.
A Japanese style cooking stock made from seaweed and other savoury elements.
Brewed from ground of beans of the coffee plant.
A species of Hazelnut.
Michel Cluizel Chocolate
Prestigious, high quality, deeply savoury French chocolate from Michel Cluizel.
A human-made plant which is a cultivar of peppermint. Slightly chocolatey flavour.
The root of chervil herb, sweet nutty flavour.
Fresh and right in season.
Grown naturally, come in many colours, sweet and full of flavour.
The marrow running through the shin bone of the cow. Fatty, succulent and salty.
the highly nutritious pollen ball that has been packed by worker honeybees into pellets.
Refreshing and seasonal.
a popular Spanish cold soup containing sourdough bread, almonds, garlic, onions, milk and others.
Dry raging helps enzymes in the meat break down, resulting in more tender and fuller flavoured beef.