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Vegetarian diets are catered for with 24hrs advanced notice or inform
us when you book.

(Apologies but I find full Vegan a
little too challenging with my limited
plant based cooking skills )

Dress code is smarter - casual 
Feel free to dress up as much as you want. Please no ripped jeans - vests - football tops sports shorts, beach footwear Thank you

We change our menu
from time to time -
sometimes without notice

Certain ingredients
are not always available and
sometimes the content/price
here could be different from the
actual menu when you join
us for dinner.

Thank you Chef Jon

 I don't have a
children's menu
 or High Chairs .






From June into July 


   ~ Twice baked Gruyere cheese and spinach souffle ~ 

  Creamed mushrooms   £11


 ~ Pan seared scallops with baby black pudding ~ 

  Celeriac puree - apple - crispy prosciutto - garlic truffle oil  £15


~ Smoked Chicken and Avocado Salad - Honey mustard dressing ~ 

  Apples  - walnuts - grapes - celery - Parmesan Shavings    £12


~ Freshly made Shellfish Bisque ~  

 Crab - Prawns - Shelled Mussels - Cream and Cognac £10


 ~ Heather field Smokehouse Salmon ~

Rye bread - capers - lemon and gin gel - paprika   £14



~ Loin of Newtonmore venison pan cooked pink ~ 

 creamed savoy Cabbage - puree potato - plums - stem broccoli - Jus   £30


~  Fillets of Sea Bass with Saffron white wine sauce ~ 

   Pak choi - broad beans and peas - new potatoes  £29

~ Butter Basted Corn Fed Chicken Supreme in Bacon  ~

Colcannon - Haggis croquette - vegetables - Whisky cream sauce  £25


~ Griddle cooked 10oz  prime Scottish Sirloin Steak ~

    Grill garnish -  onion rings -  home fries - peppercorn sauce   £35

(no blood means well done)


~ Roasted rump of lamb - Rosemary and Garlic  ~ 

  Steamed Broccoli - - Butternut squash - Port wine jus - puree potatoes  £30


~ Fillet of Scottish Beef - King Prawn Tail  “Surf and Turf”  ~ 

  Gratin potato - Caraway Carrots glace - spinach -  Cognac Cream  £42


All our main course dishes are served garnished and with sauce on the side


But please feel free to choose any side dish -

Mature Cheddar Cauliflower cheese -  Battered Onion rings - Creamed Spinach -  

Hand cut twice fried chips plain or with parmesan shavings and truffle oil    


£6 each

   Dessert and Martinis

      ~  Apple Tarte Tatin - Muscovado sugar - vanilla ice cream - cinnamon  ~ 


   ~ Sticky toffee and date pudding - Butterscotch sauce and ice cream ~    


~  "Eton Mess"  style cherry and berry vanilla cheesecake ~

   - toasted meringue - soft cream cheese and vanilla pod 

      ~ Classic Creme Brulee with Raspberries and Shortbread cookies ~  


                                                    £8.95 each                                            


          ~ A selection of Fine Cheese  ~

          Chutney - Apple - grapes - wheat crackers  



       After dinner Espresso Martini  Try a Classic or Baileys or Amaretto Velvet 

           or perhaps the traditional floater liquor Coffee  


Allergies and Dietary Restrictions

This is important to us here at the restaurant.
(Excludes part time lifestyle choices, whims and fads!)

Example - I once had a full "vegan" diner choose the venison.
I had to ask  ? ....."Cos I like the flavour now and again" 

If you have any known allergies, dietary restrictions or serious
intolerances please make this known to us at the time of booking.

You could be making the reservation for others so
kindly ask them and have this information
ready before you book. 

My kitchen area is in one room - I store, prepare,

cook and serve all your food from this area.

This is particularly important to anyone with

an "airbourne" nut allergy. 

I cannot 100% Guarantee that any foodstuff will remain
free from allergens before and after
delivery, during prep, cooking and serving.

I will always make your requirements a priority 
and do what I can to ensure your food is safe and ok to eat.
Dishes (but not all) may be adaptable with regards to the above.

All care is taken when I prepare the meat and fish but it's
possible that some small bones/shells remain.

If you wish to discuss any of the above or have a specific
request then please call me and I will gladly try to help.

Thank You chef Jon


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