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.
Carrot and Cardamom Soup Verjus Gel, Pickled Carrot, Carrot and Red Onion Pakora
Beef Carpaccio Textures of Parmesan, Summer Truffle, Rocket
Ballotine of Guinea Fowl and Black Pudding Celeriac Puree, Bearnaise Croquette, Watercress, Onion Jam
Warm Scottish Lobster (RP) Sweetcron Bavarois, Samphire, Toasted Brioche
Grilled Tuna Nicoise Tomato Ketchup, Garlic Cream ,Dried Vegetables
Leek And Truffle Mousse, Crispy Quails Egg Confit Potatoes, Smoked Leek Emulsion,Pickled Cucumber
Magret of Female Duck Breast With Cherries Salt Baked Celeriac, Swiss Chard, Confit Duck Leg Won Ton
Fillet Of Pork , Choux Farcie Hispi Cabbage, Rosti Potato With Caramelised Red Onion, Fig jus
Poached Halibut in Almond Milk and Fennel pollen (RP) Artichokes Bargioulle, Fennel
Monkfish, Caper Butter Courgette and Stuffed Flower, Roast San Marsano Tomato Compote
Roast Marinda Tomato ,Charred Italian Peppers Rocket, Garden Peas, Broad Beans, truffle gnocchi
Iced Raspberry Parfait (RP) Hazelnut Biscuit, Tangy Lemon gel, Fresh Scottish Raspberries, hazelnut cremeux
Robert Parker’s Assiette of Fresh Seasonal Fruit (RP) Pineapple, Kiwi, Grapefruit & Apple Salad, Clear Honey & Rapeseed Oil Dressing
Apricot soufflé Iced Apricot Parfait, Apricot Jam, Basil gel, Black Pepper Viennese Biscuit
Set Elderflower Custard Green Apple Sorbet, Apple and Vanilla Doughnut, Toasted Butter Crumb
Dark Chocolate Chiboust, Pistachio, Lime And Mango Turkish delight, sorbet, dehydarated chocolate
Scottish Strawberry Mille Feuille Creme Fraiche Ripple Sorbet, Compressed Strawberries, Bakers Cream
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