Best Dishes at The Clove Club

Perhaps the most Instagrammed dish on the current menu. Gently cooked Orkney scallop served in its shell with a luxurious potato butter sauce and shaved Périgord truffle. The scallop is barely warmed through, keeping its natural sweetness intact. The potato butter adds richness without heaviness. The truffle provides earthy depth and visual drama. This single dish showcases the kitchen's ability to let premium ingredients speak while adding just enough technique to create harmony.

A tender mini-slab of grilled tuna belly, cooked over wood or charcoal until the exterior develops a slight char and crust while the interior remains translucent and buttery. Tuna belly (toro-like quality) has natural richness that pairs beautifully with the char. The simplicity of the preparation — minimal seasoning, perfect heat control — allows the ingredient to shine. This dish demonstrates the kitchen's philosophy: let premium ingredients and technique do the talking.

Thinly sliced or minimally cooked Scottish blue shell lobster, plated with silky choron sauce (a Béarnaise variation with tomato) and yuzu gel for citrus brightness. The dish balances richness from the butter sauce with the acid from yuzu. The lobster meat is treated with respect — cooked just enough to warm through without drying out. This is refined cooking that doesn't announce itself.