Sample Menu

Our menu for 2014 is in the process of being tried, tested, tasted and tweaked and a sample menu will be posted here as soon as we’re happy with the results. Until then, here’s a sample of what we did throughout season 2013…

Soup Of The Day
From courgette & sweet potato to leek & potato – let’s keep it seasonal!

4.20
Seafood Chowder
Loch Fyne mussels, scottish salmon, East coast haddock, local scallops in a bowl…

6.95
Duck Liver Parfait
Beautifully smooth duck liver parfait served with crostini and home-made redcurrant relish

5.95
Plum Tomato, Buffalo Mozzarella & Basil Salad
Fresh plum tomatoes & buffalo mozzerella served with basil salad and home-made pesto dressing.

5.75
Smoked Mackerel & Beetroot Pate
Smoked mackerel & beetroot pate served with crunchy Arran Oatties and beetroot relish.

5.95
Stornoway Black Pudding & Goats Cheese
The best Stornoway black pudding and goats cheese, straight out of the oven, served with red onion marmalade.

6.95
Loch Fyne Bradan Rost, Horseradish & Mixed Leaves
Loch Fyne bradan rost is salmon which has been hot-smoked. It is served cold with our own horseradish dressing and mixed leaves.

7.95
Local Scallops, Crispy Pancetta & Sauce Vierge
Locally hand-dived scallops served with crispy pancetta, sauce vierge and citrus butter.

9.95
West Coast Mussels with Thai Broth
West Coast mussels steamed in a pot with coconut milk, coriander, lemongrass and Thai spices.

6.50
Pinot Grigio/Garganega, Gpg (Italy)
Venize
A fruity, easy-drinking Pinot Grigio with plenty of ripe, stone fruit flavours.

4.50/16.50
Sauvignon Blanc, Montevista (Chile)
Central Valley
Classic Chilean Sauvignon – packed with zesty grapefruit and lemon/citrus flavours.

4.50/16.95
Chardonnay, Remy-Pannier (France)
Loire Valley
Light, floral, un-oaked Chardonnay – pure, gentle and refreshing flavours.

18.50
Chenin Blanc, Simonsig Estate (South Africa)

Stellenbosch
Slightly off-dry with an explosion of melons, pineapple and guava on the palate with an added subtle hint of white pepper.

19.95
Muscadet sur Lie, Henri Poiron (France)

Sevre et Maine, Loire
Bone dry with subtle fruit and great minerality – the perfect match with seafood.

21.50
Organic Viognier, Chateau d’Eau (France)

VDP d’Oc
A trendy choice, with its organic stamp only adding to its appeal! Gently perfumed with peachy, floral flavours and a touch of richness.

23.95
Picpoul de Pinet, Domaine du Roc Blanc, Gerard Bertrand (France)

Languedoc-Roussilon
A delicious regional wine with floral aromas, an endearing ripeness and a pure, steely backbone of freshness.

23.95
Sauvignon Blanc ‘The Realm’ (New Zealand)

Marlborough
Classic NZ Sauvignon – aromatic and ripe, with crunchy grapefruit flavours and an amazing zesty finish.

24.95
Gavi ‘La Battistina’, Araldica (Italy)

Piemonte
Juicy and weighty with a refreshing and zippy finish.

24.50
Chablis ‘Le Classique’, Pascal Bouchard (France)

Burgundy, 2009
Crisp, green apple flavours with steely minerality – a great accompaniment to Loch Fyne oysters.

28.95
Sancerre, ‘La Clochette’, Jean-Jacques Breton (France)

Loire, 2009
A much-loved classic with ‘La Clochette’ meaning ‘little bell’. Crisp, dry and elegant with vibrant Sauvignon characters and an ever-lasting finish.

29.95
East Coast Haddock in Batter, Mushy Peas, Fries
Sustainably sourced haddock from the east coast in light batter with fries & mushy peas

10.95
Inver Steak & Guinness Pie with Cheddar Mash
A proper pie, made in the same way since Inver began…

10.95
Salmon & Smoked Haddock Fishcakes, Caper Mayo
Our own fishcakes – crispy on the outside, fluffy on the inside – served with caper mayo and mixed leaves.

11.95
Butternut Squash, Pecan & Basil Pasty
A proper pasty stuffed with butternut squash, pecan nuts & basil served with red pepper coulis and mixed leaves

9.25
Argyll Venison Burger with Melted Cheddar & Chutney
Our own home-made burger made using the best Argyll venison served on a ciabatta roll with melted cheese, tomato chutney and fries.

12.50
Thyme-roasted Chicken Breast & Chanterelle Risotto
Chicken, roasted in the oven with thyme, served with a mushroom risotto using our locally hand-picked chanterelles.

13.95
Gigha Halibut, Caponata, Citrus Butter & Potato Rosti
Farmed halibut from the Isle of Gigha served with Sicilian cooked aubergine salad, citrus butter sauce and potato rosti.

18.95
Pork Belly, Creamed Black Pudding & Apple Puree
Crispy pork belly served with creamed Stornoway black pudding, apple puree and sautéed potatoes.

16.95
10oz Scottish Sirloin Steak & Fries
The best Scottish sirloin served just the way you like it with your choice of garlic butter or peppercorn sauce and fries.

19.95
1/2 Locally Creel Caught Lobster, Garlic Butter & Salad
Half lobster, locally creel caught, served with garlic butter and salad

18.00
Pinot Grigio, Laroma (Italy)

Venezie
A dry, fresh and fruity rose with delicate aromas of red berries.

17.50
Ciabatta Rolls (lunchtime)
Lovely round ciabatta roll with choice of fillings: Brie with beetroot relish, Inver BLT, Tuna mayo & red onion, Prawn Marie Rose.

5.60 - 6.50
Merlot, Cantavida (Chile)

Rapel Valley
Soft and velvety with ripe, juicy plum flavours and a hint of warming spice.

4.50/16.95
Barrel-aged Garnacha, Castillo de Monseran, D.O. (Spain)

Carinena
Ripe, juicy raspberry and red cherry flavours, with warming waves of vanilla spice.

4.50/17.50
Barbera, Araldica (Italy)

Piemonte
If you’ve never tried Barbera, you’re missing out! Oh so more-ish and packed with delicious plum and morello cherry flavours. Soft and tangy with gentle, savoury spices.

18.95
Bradgate Syrah, Jordan Estate (South Africa)

Stellenbosch
South African Shiraz, Rhone-stylee! Rich layers of flavours – violets, sweet, ripe plums, bay leaf and crushed pepper with a spicy smokiness and a savoury fruitcake finish. Red meats cry out for this, especially lamb.

21.50
Chianti, Castello di Querceto, DOCG (Italy)

Tuscany
Elegant – a wine with finesse. Full of red fruits, light tannins and medium body. Perfect with tomato based dishes.

23.50
Rioja Bordon Crianza, Bodegas Franco-Espanolas (Spain)

Rioja
Smooth and seductive with brambles, ripe strawberries, plums and soft vanilla spice. Classically paired with roast lamb.

24.95
Pinot Noir Reserve, Anakena Estate (Chile)
Enco
For those who like a slightly lighter red – a ripe, juicy Pinot Noir with succulent cherry and plum characters and a touch of subtle spice. Great with gamey dishes.

24.95
Malbec (Organic), Pacha Mama (Argentina)

San Juan
With Pacha Mama meaning ‘Mother Earth’ this wine lives up to its name. It’s Organic and made from the trendy Malbec grape. Smooth, soft, sumptuous, and packed with delicious black fruit flavours.

24.95
Rosedale Shiraz (South Australia)

Barossa Valley
Classic Aussie Shiraz, for those who like a big red! Intense damson and black currant flavours, hints of coffee, spice, firm tannins and that all important black pepper finish.

24.95
Cotes-du-Rhone, Domaine de la Jannase (France)

Rhone
Rich, sophisticated and made by a top Chateauneuf producer. Warming bramble, black cherry and plum characters with rustic herbs and spices and a tinge of minerality.

26.95
Chateau Lescalles Bordeaux Superieur, Ch. Maucamps (France)

Bordeaux, 2006
A stylish, modern Bordeaux with concentrated blackcurrant fruit, fine tannins and well integrated oak. Adds an extra touch of class to a steak.

27.95
Valpolicella Classico Superiore ‘Campolieti’ (ripasso), Luigi Righetti (Italy)

Valpolicella, Veneto, 2008/09
A mini Amarone! Delicious, concentrated flavours of plums, dried fruits and spices with that classic Italian bitter cherry twist to finish.

28.50
Soup Of The Day
From courgette & sweet potato to leek & potato – let’s keep it seasonal!

4.20
Seafood Chowder
Loch Fyne mussels, scottish salmon, East coast haddock, local scallops in a bowl…

6.95
Duck Liver Parfait
Beautifully smooth duck liver parfait served with crostini and home-made redcurrant relish

5.95
Plum Tomato, Buffalo Mozzarella & Basil Salad
Fresh plum tomatoes & buffalo mozzerella served with basil salad and home-made pesto dressing.

5.75
Smoked Mackerel & Beetroot Pate
Smoked mackerel & beetroot pate served with crunchy Arran Oatties and beetroot relish.

5.95
Stornoway Black Pudding & Goats Cheese
The best Stornoway black pudding and goats cheese, straight out of the oven, served with red onion marmalade.

6.95
Loch Fyne Bradan Rost, Horseradish & Mixed Leaves
Loch Fyne bradan rost is salmon which has been hot-smoked. It is served cold with our own horseradish dressing and mixed leaves.

7.95
Local Scallops, Crispy Pancetta & Sauce Vierge
Locally hand-dived scallops served with crispy pancetta, sauce vierge and citrus butter.

9.95
West Coast Mussels with Thai Broth
West Coast mussels steamed in a pot with coconut milk, coriander, lemongrass and Thai spices.

6.50
East Coast Haddock in Batter, Mushy Peas, Fries
Sustainably sourced haddock from the east coast in light batter with fries & mushy peas

10.95
Inver Steak & Guinness Pie with Cheddar Mash
A proper pie, made in the same way since Inver began…

10.95
Salmon & Smoked Haddock Fishcakes, Caper Mayo
Our own fishcakes – crispy on the outside, fluffy on the inside – served with caper mayo and mixed leaves.

11.95
Butternut Squash, Pecan & Basil Pasty
A proper pasty stuffed with butternut squash, pecan nuts & basil served with red pepper coulis and mixed leaves

9.25
Argyll Venison Burger with Melted Cheddar & Chutney
Our own home-made burger made using the best Argyll venison served on a ciabatta roll with melted cheese, tomato chutney and fries.

12.50
Thyme-roasted Chicken Breast & Chanterelle Risotto
Chicken, roasted in the oven with thyme, served with a mushroom risotto using our locally hand-picked chanterelles.

13.95
Gigha Halibut, Caponata, Citrus Butter & Potato Rosti
Farmed halibut from the Isle of Gigha served with Sicilian cooked aubergine salad, citrus butter sauce and potato rosti.

18.95
Pork Belly, Creamed Black Pudding & Apple Puree
Crispy pork belly served with creamed Stornoway black pudding, apple puree and sautéed potatoes.

16.95
10oz Scottish Sirloin Steak & Fries
The best Scottish sirloin served just the way you like it with your choice of garlic butter or peppercorn sauce and fries.

19.95
1/2 Locally Creel Caught Lobster, Garlic Butter & Salad
Half lobster, locally creel caught, served with garlic butter and salad

18.00
Ciabatta Rolls (lunchtime)
Lovely round ciabatta roll with choice of fillings: Brie with beetroot relish, Inver BLT, Tuna mayo & red onion, Prawn Marie Rose.

5.60 - 6.50
Single Serve Lunetta Prosecco 20cl (Italy)

Veneto
A crisp, light, and well-balanced wine with creamy mousse and delicate apple and pear characters.

7.25
Prosecco Brut, San Giovanni (Italy)

IGT delle Venezie
Delicate and floral with ripe pear and apple flavours make this a perfect aperitif

23.50
Prosecco Rose Brut, San Giovanni (Italy)

IGT delle Venezie
Light pink rosé sparkler with gentle red fruit flavours and streams of lively bubbles.

23.95
Kaapse Vonkel Brut n/v (South Africa)

Simonsig Estate, Stellenbosch
South Africa’s first sparkling wine! Made in the same way as Champagne and by using the same grapes. A fantastic Champagne alternative and you would just never know the difference!

24.95
Georges Gardet Brut Reserve n/v (France)

Chigny-Les-Roses, Champagne
Classic and elegant with delicious fruit and toasty biscuit flavours. Comes in half bottle & full bottle.

23.50/42.50
Bollinger Special Cuvee Brut n/v (France)

Champagne
An iconic Champagne that really does live up to the hype. Complex and classy with rich fruit, honeyed undertones and notes of brioche.

64.50
Sweet Delights
Lemon Tart with Raspberry Coulis, Sticky Toffee Pudding, Meringue Roulade, Blueberry Cheesecake, Apple & Rhubarb Crumble, Ice Cream & Butterscotch Sauce…

5.75
Anakena Single Vineyard Late Harvest 500ml (Chile)

Limari Valley
Intense and more-ish, with rich flavours of honeyed, dried apricots, white peach and delicate floral notes with a clean, tangy finish.

16.50
Morning Coffee / Afternoon Tea
Coffee: Americano, Flat White, Cappuchino, Latte etc – Tea & Flavoured Teas – Scones, Carrot Cake, Date & Walnut Loaf… Even Tunnocks Teacakes!!

0.50 - 3.50

Sample Menu

Menu Courses