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Food & Dining

Ant, our chef, whenever possible uses locally sourced ingredients such as scallops, lobsters and prawns fished from the waters around the Island.

 

The venison and brown trout from the hill lochs all come from the Estate and are cooked in innovative ways along with wild goat when available!

You begin the day with a full Scottish breakfast, lunch can either be a cold buffet or a packed lunch for the hill.

 

Dinner is a three course, fine dining extravaganza - and a sample menu is included below:

Warmed Sea Trout with Cabbage Puree, Roasted Salsify, Pickled Cucumber and a Apple Gel Salad

 

Panfried Loin of Venison, Dauphinoise Potatoes, Slow Baked Celeriac, Wilted Spinach and Burgundy Jus

 

White Chocolate Panna Cotta, Saffron Poached Pear and Vanilla Shortbread

 

Email: harriethorne@btinternet.com

Tel: 07956 986365

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