Sample A La Carte Menu

We are fortunate to be situated in Argyll a unique natural larder where the coastal waters fed by the gulf stream and the rugged hills and glens provide a perfect environment for the highest quality seafood, meat and game.

Our menus change periodically but we offer a balance of the best the season has to offer across our light bite and a la carte menu.

Where possible all our ingredients are sourced locally, with fish and shellfish caught/farmed in Scottish waters. Meat, game and poultry raised on Scottish farms and vegetables and herbs from local suppliers such as Ardfern Organic Farm.  When not possible alternatives will be substituted.


Hand-dived Scallops £10.95
Served with crispy Ayrshire bacon, balsamic dressing and an apple and parsley salad

Ham-hock and Chicken Terrine £7.95
Served with coarse piccalilli, mixed leaves and oatcakes

 Goats’ Cheese Salad  (V) £7.45
With heritage carrots, cherry tomatoes, beetroot, pumpkin seeds and sourdough croutons

Local Mussels £8.50
Served in a tomato and bacon sauce

Our Own Hot Smoked Whisky Salmon £8
With pickled beetroot, chive creme fraiche, mixed leaves and soda bread

Char-grilled local split Langoustines
(starter £11.50/ main served with potatoes £20)
served hot, straight from the grill in their shell, with garlic butter and mixed leaves


Hand-dived Scallops £22
with a crab broth, shoreline greens, roasted salsify and rice vermicelli

Fillet of Herb Crusted Halibut £19.95
served on a leek and pea risotto with a mussel and chive sauce

Aberdeen Angus Steak (Sirloin £21.50 / Fillet £28)
Choose sirloin or fillet with boulangere potatoes, roasted heritage carrots, buttered greens and a red wine jus

Pan-fried Fillet of Hake £17.95
with roasted bell peppers, long stem broccoli, new potatoes, anchovy fritters and a pesto dressing

Corn-fed Chicken Breast £17.50
with rosemary potatoes, summer vegetables and red wine sauce

Rump of Argyll Lamb  £19.50
with minted potatoes, peas, roasted aubergine, baby vegetables and red wine jus

Baked Crowdie and Vegetable Tart (V) £15
Puff pastry tart topped with crowdie cheese, roasted bell peppers, tomatoes, aubergine and olives served with spiced couscous and a herb dressing


Lemon Posset (V)
with shortbread crumble and berry sorbet

Peach and Almond Tart (V)
with honey and creme fraiche ice cream

Sticky Toffee Pudding (V)
With butterscotch sauce and vanilla ice cream

Dark Chocolate Mousse (V)
with salted caramel, summer berry jelly and a tuille biscuit

Selection of Scottish Cheese
Mull Of Kintyre Cheddar, Morangie Brie and Strathdon Blue served with grapes and Nairns oatcakes

Desserts £6.95 each