Come and try our modern Scottish cookery prepared by our two rosette and three medallion winning chef, Stephen Boswell. Wherever possible we try to source our ingredients from the best local sources. Our shellfish comes from Tarbert, Lochfyne.

Our beef is Scottish born, raised and slaughtered and is hung for a minimum of 21 days to give extra flavour and tenderness. We try to source hill lamb when possible as we think this gives the best flavour. Our bread is homemade and is our own recipe and all dishes are made daily. Where possible we change our menu daily. We cater for all special diets – all we need is some notice and if you have special requests our chef will be happy to discuss them with you – just Please inform us of your special requirements.

He recommends that you try our beef rare to medium as well done doesn’t do it justice!

Canapés

Smoked Scottish Salmon, Avruga Caviar, Toast
Cod, Bacon, Onion Relish, Toast

To Start

Our own Venison Haggis, Neeps, Tatties, Whisky Sauce
Grilled Mackerel, Warm Potato Salad, Chilli and Lime Syrup
Strathdon Blue and Pear Tart, Rowan and Juniper Sauce

Intermediate

Champagne and Oyster Soup
Cullen Skink

To Follow

Tarbert Landed Lobster and Langoustine Risotto, Squat Lobster Bisque
Fillet of Fyne Beef, Wild Mushroom Casserole, Bubble and Squeak
Ardentinny Venison, Red Cabbage, Apple, Juniper Jus
Aubergine and Vegetable Haggis Olives, Stovied Potatoes, Turnip Gratin

To Finish

The Best Sticky Toffee Pudding, Puff Candy Ice,
Butterscotch Sauce
Cranachan Terrine, Raspberry Coulis, Oatmeal Shortcake
Dark Chocolate and Glayva Tart, Oatmeal Crust, Whipped Cream
Scottish Farmhouse Cheeses, Fruit and Oatcakes

Fresh coffee and homemade sweets

Dinner is priced from £25 for residents

Tours of Bonnie Scotland