Mercury Maia, a name inspired by the longest recorded sea plane flight, reflects the Dundee of the thirties in a contemporary décor and serves traditional Scottish and Modern British cuisine. The dishes celebrate the best of the produce from the surrounding landscape and the menu is shaped by seasonal ingredients. On Fridays and Saturdays they bring rare breed meats to the carving trolley to share with you the flavours once common throughout the land. Mixologist Nick Strangeway has created a bespoke cocktail list influenced by the bars of the twenties to accompany your meals.

Among starters try the terrine of foie gras and ham hock with white grape and ratafia dressing and mosaic of seafood. For mains there is scented halibut served with coconut rice, lobster pancake and tomato and chilli dressing, and oven baked guinea fowl with broad beans, morels and sauce diable. Sign off your meal with a collection of chocolate desserts.