Food & Drink

Seabass with Potato Scales and Scallops

The restaurant, which overlooks the lawns running down to the loch, is one of the best in the Highlands. The Dining Room with its fine paintings, generously spaced tables and soft acoustics invites intimate conversation. The linen is crisp, the silver glints, the crystal sparkles in the candlelight and the service is well judged. After dinner, there is usually a log fire and the evocative smell of wood smoke in the bar library.

The Ardanaiseig and Acclaimed Chef de Cuisine Gary Goldie have recently been placed top in a survey of the best five Hotel Restaurants in Scotland published in the Glasgow Herald and runner up in the Hotel review Scotland, Chef of the Year awards in 2004.

His Gourmet menu features appetizers and pre desserts and makes for a truly memorable dining experience.

The Dining Room

Gary says "From the bread to the chocolates everything we make is fresh. We all work very hard at maintaining the standards we have created over the years. We only use the best produce from all over the world including herbs, vegetables and fruit from our own gardens - the seafood available locally is first rate and we take full advantage of that too."

SAMPLE GOURMET MENU

Ardanaiseig Hotel

£45.00

Veloute of Pumpkin

with Shaved Parmesan and Truffle

Inverawe Smoked Trout

Potato Salad, Trout Caviar and Herb Oil

Fillet of Scotch Aberdeen Angus “Wellington”

with Shallots Puree, Wild Mushrooms and Madeira Jus

Vanilla Panacotta

with Pear Jam and Rice Pudding Croquettes

Brie de Meaux with Walnut and Sultana Bread

Gary Goldie

Chef de Cuisine