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.
Please see our sample menu below.
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
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
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
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