Rabble proudly serves the highest quality of breakfast, brunch, lunch, dinner, and everything in-between, seven days a week. We work closely with our suppliers to ensure that our menus are crafted using the best produce possible; from Scottish mackerel and Black Angus fillet to Eilsa Craig goats cheese and Loch Fyne oysters - its field to fork traceability that we're interested in.
Cooked over a charcoal fired Robata grill, our food is given the low and slow treatment to tease out a high intensity of flavour. The result? The likes of a buttery-textured 60 hour beef short-rib and a juicy marinated salmon fillet which flakes away beautifully with the touch of a fork.