Dungeon Restaurant

Much more than a meal – this a whole experience.

Your evening begins with an aperitif served from a secret bar, hidden behind a moving bookcase in the Library. Then the excitement builds as you descend the stone stairs deep under Dalhousie castle to our dungeon. 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. The food is award-winningly good, as Head chef Francois Giraud brings a dash of French sophistication to a menu rich with the finest Scottish produce – earning two AA rosettes for excellence.

Two Courses £42.50 / Three Courses £49.50 Per Person

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.

Book a Table

Please see our sample menu below.


Onion Soup

White Onion & Thyme Soup, Onion Puree, Gougere, Burnt Leek

Smoked Duck, Foie Gras Mousse Orange Scented Brioche, Orange Gel, Pickled Rhubarb

Smoked Venison, Bitter Chocolate Toast Roast Butternut, Crispy sage

Hand Dived Scallops , Pancetta Foam (RP) Parsnip, Compressed Apple, Apple gel

Crab And Salmon Roulade (RP)

Pickled Cucumber, Mango Jam, Créme Fraiche, Rye Bread

Roast Tomato Terrine

Saffron Mayonnaise, Tapenade, Garlic Cream, Spiced Bread

Main Course

Slow Braised Beef Feather, Sauce Bordelaise (RP) Creamed Spinach, Turnip Fondant, Horesradish Gel

Fillet Of Pork , Choux Farcie Pomme Anna, Savoy Cabbage, Chanterelle Mushroom

Poached Fillet Of Sole ,Oyster Beurre Blanc (RP) Tender Stem Broccoli, Lemon Thyme Infused Potatoes, Lime Gel

Pan Fried Cod, Bisque Broad Beans, Lobster Risotto

Truffle And Butternut Squash Gnocchi Parmesan, Spinach, Roast Butternut, Truffle


Passion Fruit Bavarois With a Kalamnsi & Kumquat centre Frozen Lime Yoghurt, Linzer Biscuit, Passion Fruit Gin Fizz

Robert Parker’s Assiette of Fresh Seasonal Fruit

Pineapple, Kiwi, Grapefruit & Apple Salad, Clear Honey & Rapeseed Oil Dressing

Praline Soufflé

Olive Oil Chocolate Mousse, Bourbon Biscuit Warm White Chocolate And Hazelnut Liquor Shot

Poached Pineapple, Jamaica Cake (RP) Textures of Coconut, Roast Pineapple Ice-Cream

Dark Chocolate Delice, Caramel Sponge Mint Milk sorbet, Toffee Popcorn

Warm Rice Pudding With Cardamom And Vanilla Poached Rhubarb, Blood Orange Segments, Ginger Snap Tuile

Cheese Menu

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 & sharper in flavour than Traditional Cheddar

Strathdon Blue A Soft Blue Cheese made from Cows Milk in the Scottish Highland

Served with Homemade Water Biscuits, Oatcakes & Chutney Served as an additional course - £12.95

Harviestoun Ola Dubh (Black oil) Ale aged in 12yo Highland Park barrels 8% £8.50

Graham’s Late Bottled Vintage Port, Portugal– 50ml £5.00