Exceptional Scottish Cuisine

This isn’t quaint country cooking, from the highlands; it’s a sophisticated blend of French and Scottish techniques bringing sophistication to the dishes.  A combination of local and imported game and produce will transport you to a culinary experience fit for royalty.

You will be swept away with the old world elegance of hand crafted tapestries throughout the establishment, each hand crafted by earlier generations of the Wallace family.  You may view the antique loom still on display.  Meanwhile our chefs will pamper you with a unique blend of food that you will remember for a lifetime.

Menu:

Haggis bon bons with Arran Mustard

Langoustine - Fermented Red Cabbage, Blood Sausage Puree

Endive, Pear and Gorgonzola salad

Celtic "Kelpie” Chicken Soup with Almonds, Kale and Dulse

Lamb sweetbreads with ravioli

Barbecued Turnip, Watercress, Onion Gravey

Rabbit with Spring Onion, Confit Garlic and Olives

Devilled Mackerel with Beetroot and Dill Relish

Seaweed Braosed Potatoes

Assortment of Deserts

Staff

Owner: Anthony Wallace & Barbara Harris-Wallace

Manager: Iain Wallace

Maitre d:' Bennett Wasche

Chef de cuisine: Alexander Harris-Wallace