This highly approachable, casual lunch menu is served from Monday to Saturday, but not on Sundays. Please note we do NOT take bookings, except for parties of 6 or more (with 10 our absolute maximum. It’s first-come, first-served but please be reassured that you will always get a table, especially during the winter months.
There is no specific children’s menu available but there are lots of dishes which are entirely suitable. The medium-sized dishes are perfect for smaller appetites, young or old.
RUNNER-UP IN OBSERVER FOOD AWARDS 2013
FOR BEST SUNDAY LUNCH
Sunday lunch is a bookable affair, unlike our Monday-Saturday lunch menu. It features traditional roast sirloin of beef with all the trimmings. The beef is 28-day dry-aged Aberdeen Angus x Galloway, and is very good. Because not everyone books in advance, and we don’t ask customers to pre-order*, we cannot know how much roast beef will be sold. So, if your heart is set on it, then please arrive earlier rather than later because once it’s gone, it’s gone.
The rest of the menu is neither ‘set’ nor ‘a la carte’. Full of lovely fishy and meaty things, the main course price also includes either a starter or pudding. (*We did actually try this, but all that happened was customers saw the full menu on arrival and changed their minds!)
Our dinner a la carte evolves throughout the week, so these are just three sample menus that reflect the sort of food we cook and the prices we charge. Please note that resident guests on dinner, bed and breakfast rates are free to choose any starter, main course or pudding from the a la carte – either 2 courses or 3 courses, depending on the package booked.
It goes without saying that there are always special menus for festive occasions such as Christmas (see below), New Year and St. Valentine’s day. They will appear in due season.
Throughout the rest of the year we are always happy to construct a special menu for parties celebrating a special occasion. (NB the maximum number of guests is ten, unless the whole hotel is taken.) The example below was designed for guests bringing some Japanese visitors: they wanted dishes that were Japanese in style but nevertheless European in content.