A La Carte Menu


Crispy Goat’s Cheese Platter with Redcurrant Jelly, finished with Praline and Poached Pear Dressing and Pickled Beetroot


Caramelised Foie Gras Brulee scented with Port Apple and Plum Chutney served with pan fried Brioche.


Carpaccio of Highland Venison served with Pickled Mushrooms and Fresh Horseradish, finished with a Smoked Cauliflower Puree


Cider-Braised Fennel Soufflé with Burnt Orange Fillets and Port Reduction


Ceviche of Scrabster Hand-Dived Scallop accompanied by Crab Parcels and served with

Lemon Ice, finished with a Spicy Gazpacho Dressing


Home Cured Scottish Salmon with Radish, balanced with a Watercress and Lime Gel



Pan Fried Fillet of Aberdeen Angus served on a bed of sautéed Wild Mushrooms,

with Rosemary & Garlic scented Fondant Potatoes, finished with a Pea & Mint Puree

and a Café au Lait Sauce


West Coast Chowder with Fresh Mussels, Braised Monkfish Cheeks and Tiger Prawn,

Fresh Baby Vegetables and a Chive Beurre Blanc


Deconstructed Courgette and Ratatouille Cannelloni served with Baby Leeks, Aubergine Crisps, Quail Egg and Basil Cream Cheese


Schnitzel of Ayrshire Pork Belly served with Boulanger Potatoes, Char-grilled Spring Onions, Black Pudding Ketchup and a Light Apple Jus


Pan Fried Fillet of West Coast Sea Bass resting on a Warm Salad of Haricot Vert with Shallot Rings, finished with Dauphine Potatoes and laced with a Tomato Essence


Five Onion Risotto with Crispy Red Onion Rings, Roasted Shallots, Pickled Silver Skins, Smoked Onion Powder and finished with Fresh Chives



A Trio of Chocolate – Mini Chocolate Fondant accompanied with a generous quenelle of Chocolate Mousse, topped with a Chocolate Tuile and finished with Homemade Truffles


Deconstructed Sweet Meyer Lemon Tart with a quenelle of Natural Yoghurt Ice Cream, Blueberry Coulis and a Warm Spiced Vodka Shot


Fresh Raspberry & Lime Cheesecake with a Pistachio Crust, served with Mulled Forest Fruits


Crepe Suzette – Freshly made Crepes with an Orange & Baileys flavoured filling, finished with Vanilla Ice Cream and Caramel Sugar


Pear Panna Cotta served with Apple Crisps, Passion Fruit Coulis and finished

with a Homemade Toffee Apple


Cheese Board


(Sample Menu)


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