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Book a Room

Book a Table

The hotel and Brasserie will be closed the following dates:

16th December & 17th December
3rd January – 6th February

Book with us for your chosen meal of the day and let us look after you.

Breakfast is available 7:30am – 9:30am (8:00am – 10:00am Sundays)

Lunch is available 12noon – 2:30pm

Dinner is available 6:00pm – 8:30pm, Sunday – Thursday and until 9:00pm on Friday & Saturday

The menus are suitable for most dietary requirements so please let us know of any allergies. For vegan menu options please inform at least 24 hours in advance.

hand dived scallop | crab cannelloni | Partan Bree    10.25

juniper cured salmon |  salmon rillette | cucumber | dill     8.75

smoked venison bresaola | beetroot | brambles     8.75

duck egg | smoked eel | pea | potato     9.50

celeriac tagliatelle | mussels | sea herbs     9.25

duck liver parfait | apple & hazelnut salad      8.75

halibut | mussels | green vegetables | horseradish     22.50

beer glazed beef  | rumbledethumps | kale | mushrooms    26.00

lamb fillet | purple sprouting broccoli | Shepherd’s pie      23.50

venison saddle | onion tart | cabbage| lentils | mustard     24.50

Atlantic cod | crispy brandade | salsify | white asparagus     21.50

salt baked Heritage carrot | potato dumplings | Blue Murder      19.50

whisky | honey | oatmeal parfait | poached rhubarb     8.95

warm chocolate walnut tart | honey custard     8.95

lemon cheesecake | lemon and buttermilk ice cream     8.95

“Snickers” | chocolate mousse | caramel parfait | peanut butter    8.95

Farmhouse cheese | oatcakes | crispbread | fruit chutney     9.50

(Mull cheddar, Cornish Yarg, Blue Murder)

petits fours     4.00

grilled tenderstem broccoli | hazelnuts     4.00                        extra bread     2.00

fat chips | wild garlic mayonnaise     4.50                       

mixed leaves | honey | mustard     3.50

lunch menu    12 noon – 2:00 pm

main course     16.50

2 courses          19.95

3 courses          25.00

 

Wester Ross salmon rillette | cucumber  | yuzu

venison bresaola | golden beetroot remoulade | bramble purée

crispy free range egg | pea purée | asparagus

*

pot roast lamb shoulder | barley | haggis | carrot

roast Atlantic cod | crispy brandade | purple sprouting broccoli

salt baked Heritage carrot | potato dumplings | Blue Murder

*

whisky | honey | oatmeal parfait | poached rhubarb

lemon cheesecake | lemon and buttermilk ice cream

Farmhouse cheese | oatcakes | crispbread | fruit chutney

(Mull cheddar, Cornish Yarg, Blue Murder)

 

 

‘bites’

*

venison

beetroot | bramble

Caesar Augustus, Williams Bros Brewery

*

Partan Bree

Chimney Rock Elevage Blanc, Napa Valley, USA

*

beef

beer | onion | barley

Viña Pomal Rioja Gran Reserva, Spain

*

Farmhouse cheese

oatcakes | crispbread (9.50)

Scotch mist (7.00)

*

caramel

salt | chocolate | hazelnut

Errázuriz Sauvignon Blanc, Casablanca Valley, Chile

 

7:00pm – 8:30pm

 

55.00 per person – 4 course tasting menu

40.00 per person – drinks flight

48hrs required to cater for dietary requirements

(excluding vegan and dairy free diets)

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