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 £49.50 per person

Two Courses £42.50 per person

Dinner Menu Served from 19.00 to 21.00 hrs.

Book a Table

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.

Starters

Roast Tomato Soup, Served Hot or Cold Heirloom Tomato Chutney, Aged Balsamic Vinegar, Toasted Sourdough

Fois Gras Mousse Toasted Brioche, Pickled White Grapes, Golden Beetroot, Sherry Gel

Gravadlax of Sea Trout in Dill Compressed Cucumber, Watercress Salad, Fennel

Main Course

Rump of Lamb, Slow Roasted Rolled Shoulder Hazelnut Gnocchi, Peas 'A La Francaise', Pickled Mustard Seed Jus

Pan Fried Cod, Watercress Foam Chorizo and Polenta, Samphire, Mussel Salad

Salt Baked Celeriac Spiced Celeriac Puree, Spinach, Purple Sprouting Broccoli

Rib Eye or Sirloin Steak House Fries, Slow Roast Tomato, Flat Cap Mushroom with Garlic Butter, Pepper or Blue Cheese Sauce

(Steak Supplement of £5 applies)

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 £7.95

Desserts

Pistachio and Olive Oil Creme Brulee Compressed Strawberries, Strawberry Sorbet and Lemon Snow

White Chocolate and Orange Cremeux, Poached Rhubarb Gingerbread, Candied Orange Peel, Rhubarb Crisps

Robert Parker's Assiette of Fresh Seasonal Fruit  Tangy Lemon Curd