Our menu offers a choice of classic dishes as well as dishes adapted from The Whisky Kitchen.
We encourage you to try this new culinary art.
Evenings from 6pm
Starters
Scotch onion soup with cheese croutons and a drop of Cragganmore
Duo of smoked salmon, Laphroaig foam
Ham hock and confit duck terrine, piccalilli and spicy fruit compote with Aberlour
Lentil soup with bockwurst
Seared scallops, pancetta cream pineapple confit
Mains
Crispy crackled pork belly, aligot potatoes, apple, Cragganmore and cider gravy
Salmon filet, sautéed potatoes, chorizo, sun dried tomatoes, olives and capers
Tagliatelle with a creamy walnut and blue cheese sauce and a touch of The Macallan
Twice cooked Aberdeen Angus filet, firstly over whisky cask staves and then on the grill. With sautéed potatoes and whisky madeira sauce
Medallions of pork filet, with sautéed potatoes, spring greens and buttered pan juices
Aberdeen Angus sirloin, hand cut chips and creamy mushroom sauce
Confit of duck leg, cassoulet, fried potatoes
Guinea fowl supreme, herb salt, local farm potatoes, chestnut mushroom sauce
Parmesan pork escalope, piquant tomato sauce, hand cut chips and salad garnish
Desserts
Sticky toffee pudding
Chocolate truffle torte
The DramBrulée
Steamed Orange Pudding
Drambugatto
Lunch from 12 - 2
Mains
Crispy crackled pork belly, aligot potatoes, apple, Cragganmore and cider gravy
Fish and chips, minted garden peas
Chicken breast in a coconut curry sauce, basmati rice
Medallions of pork filet, with sautéed potatoes, spring greens and buttered pan juices
Tagliatelle with a creamy walnut and blue cheese sauce and a touch of The Macallan
Desserts
Sticky toffee pudding
Chocolate truffle torte
The DramBrulée
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