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.
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