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