The
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.

Starters

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

Main Course

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

Desserts

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

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