The
Dalhousie Dungeon Restaurant

Awarded the coveted double AA rosettes, the Dungeon Restaurant serves a modern interpretation of classic Scottish dishes cooked and prepared in a classic French style. Once a dark and fearsome place, it’s now a warm, atmospheric dining room where candlelight flickers across the barrel-vaulted ceiling and shining suits of armour.

Three Courses £60.00 per person

Two Courses £50.00 per person

Dinner Menu Served from 18.00 to 20.30 hrs.

Please see our sample menu below. Please inform your waiter of any potential allergies or dietary requirements prior to placing your order, so that we may assist with your choice. Please note: we keep this special place for adults only; groups with children under 12 years old are welcome to dine with us in The Orangery.

To reserve a table please email us or call 01875 820153

Starters

Crème du Barry Cured Cod, Cauliflower Cous Cous, Toasted Almonds, Parsley Purée

Suggested Wine Pairing: Viognier 1753 Chateau Campuget (Languedoc, France) £10 -175ml

Pork Belly, Pan-Fried Langoustines and Sauce Veronique Brown Cauliflower Purée, Salsify and Sea Vegetables

Suggested Wine Pairing: Chardonnay, Hen and Chicken, Cherubino (Western Australia) £11.50-175ml

Crab and Lobster Raviolli Pak Choi, Parsnip Purée and Bisque Sauce

Suggested Wine Pairing: Chenin Blanc, Mulderbosch (South Africa) £8.75 -175ml

Confit Duck Leg and Foie Gras Terrine Spiced Carrot Chutney, Bergamot Gel and Toasted Brioche

Suggested Wine Pairing: Sauternes, Chateau Suduiraut (Bordeaux, France) £9.50 -75ml

Soft-Boiled Hen Egg and Asparagus Broad Beans, Morels and Parmesan Foam

Suggested Wine Pairing: Prosecco Rose Brut, Sacchetto (Venetto, Italy) £8.50-125ml

Main Course

Roast Loin of Lamb Braised Lamb Flank, Goat's Cheese Gnocchi, Aubergine Galette, Tomato Fondue, Raisins and Sauce Bagna Cauda

Suggested Wine Pairing: Merlot, SANS, Les Vignerons de Buzet (Sud Ouest, France) £8.50-175ml

Pan-Fried Skate Wing with Gordal Olive Sauce Piperade, Baby Artichokes, Salty Fingers, Red Pepper Purée

Suggested Wine Pairing: Chardonnay, Hen and Chicken Cherubino (Western Australia) £11.50 -175ml

Guinea Fowl and Mushroom Ballotine Truffle Seaweed Jus, Sweet Corn Crêpe, Wild Asparagus, Girolles, Morels, Truffled Pop Corn

Suggested Wine Pairing: Pinot Noir, Cruel Mistress, Cherubino (Western Australia) £11.75-175ml

Cauliflower Textures Romanesco Tart, Candied Hazelnuts, Smoked Onion Espuma

Suggested Wine Pairing: Merlot, SANS, Les Vignerons de Buzet (Sud Ouest, France) £8.50 -175ml

Purple Sweet Potato Mille-Feuille Onion Jus, Compressed Yuzu Pears, Leek Purée, Baby Leeks, Grelot Onions

Suggested Wine Pairing: Château Preuillac, Cru Bourgeois, Médoc (Bordeaux, France) £14.50-175ml

Cheese Course

Admiral Collingwood Semi soft cheese washed in Newcastle Brown Ale

Corra Linn Lanarkshire ewes cheese from unpasteurised milk, vegetarian rennet

Isle of Mull  Softer in texture and sharper in flavour than traditional cheddar

Strathdon Blue  A soft blue cheese made from cows' milk in the Scottish Highlands

Served with Homemade Water Biscuits, Oatcakes & Chutney

Served as an additional course £12.50

Desserts

Lemon Soufflé with Crème Fraîche Sorbet Sicilian Lemon Compote, Olive Oil and Lemon Snow (please allow 15 minutes wait)

Victoria Sponge Parfait and Elderflower Sorbet Strawberry Jelly, Scottish Strawberries

Milk Chocolate and Passion Fruit Crumble Passion Fruit Sorbet, Peanut Lange-de-Chat

Textures of Scottish Raspberries and Pistachio Goat's Milk Ice Cream

Robert Parker's Assiette of Fresh Seasonal Fruit

Selection of Ice Creams & Sorbets

Selection of Cheese (£6.00 supplement) Served with Homemade Water Biscuits, Oatcakes and Chutney