Seasonal 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  menu changes seasonally to 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.

WE CAN CATER FOR MOST ALLERGIES PLEASE INFORM WAITING STAFF FOR MENU ASSISTANCE Descriptions do not detail all ingredients but we can adapt most dishes to suit. 


Both the Classic Menu and Seasonal A La Carte are offered at lunchtime and evening and can be mixed


Seared West Coast Scallops £12
With Stornaway black pudding and an apple and hazelnut salad

 Stuffed Baked Portobello Mushrooms £9
with goats cheese, roasted onion, mixed herb and a rocket salad

Our Own Hot Smoked Whisky Salmon £10
With beetroot, pickled cucumber and creme fraiche

Wood Pigeon £9.50
Seared pigeon breast and pigeon pastrami with roasted beetroot and a herb and crouton salad

 Char-grilled local split Langoustines(starter £12.75 / main with potatoes £25) Served hot, straight from the grill in their shell, with garlic butter and mixed leaves




Seared Fillet of Miso Glazed Hake £26.50 
With crushed new potatoes, roasted artichokes, shitake mushrooms and a saffron mussel sauce

Baked Sole fillet with Harissa Butter £25
With parsley orzo, celeriac, fennel and spinach

Aberdeen Angus Steak (Sirloin £28 / Fillet £32)
Choose sirloin or fillet with hand cut triple cooked chips, buttered greens, Portobello mushrooms  and a red wine jus

Haunch of Venison £26
Roasted garlic mash, salsify, cavolo nero, pickled walnuts and a red wine jus

Slow cooked shoulder of Pork £25
With butternut squash, thyme roasted potatoes, tender stem broccoli and red cabbage




Warm Poached Rhubarb (V)
with ginger sponge and nutmeg ice cream

Sticky Toffee Pudding (V)
with butterscotch sauce our own vanilla ice cream

Dark Chocolate and Vanilla Slice (V)
with mandarin sorbet

Selection of homemade ice cream
3 scoops ask for choices

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

Desserts £8 each