Our menus are eclectic. We source our ingredients from farmers and merchants – all of whom are local to the area – and marry them with some of the finest imported cheeses and meats to create dishes that are both contemporary and traditional. Our dishes embody the very best of Scottish cuisine.
Choice cuts of Aberdeen Angus, chargrilled or roasted until tender, are enhanced by locally-sourced Portobello mushrooms or vine-ripened tomatoes; tarragon-scented navarin of lamb is balanced by dumplings flavoured with Isle of Mull cheddar and cannelloni al dente is stuffed with a delicate hot smoked salmon mousse.
Our dishes combine the flavours of Scotland’s natural larder with the earthy and robust textures of these Isles and their waters.
The lightness of grilled scallops are enriched by a black pudding from Stornaway and a purée of English peas; our breasts of Barbary and Gressingham duck are marinated in Teriyaki; and our Taste of the Sea combines the meatiness of mussels and scallops with the delicacy of sea bass in a seafood bisque laced with hints of coriander.