Dine in the Castle Restaurant
DINING IN A SCOTTISH CASTLE RESTAURANT
HAS NEVER BEEN BETTER!
Newly refurbished and re-named Grant MacNicol at the Castle for 2019 – experience local produce at its best with friendly and efficient service.
Head Chef Grant MacNicol has devised stunning seasonal menus which incorporate a Mediterranean twist. Dishes include the ever popular Dornoch gin cured salmon made with the hotel’s very own gin and venison loin from Tressady Estate just 20 miles away. For dessert, why not try our homemade sticky toffee pudding with homemade basil ice cream or a cheese board featuring the best from Highland Fine Cheese in Tain.
The restaurant is open daily from 6-9PM.
Reservations are recommended to avoid disappointment.
A sample menu is available to view below.
A La Carte Menu
Explore texture, color and of course the ultimate tastes with our menu of the season. All the ingredients are fresh and carefully selected by our chefs. Enjoy an extraordinary dinning experience.
- Terrine of the Day£11.00charred sourdough – red onion & chilli jam – watercress – honey & sesame seed dressing
- Antipasti of Italian Meats (For 1 or 2 Sharing)£15.00/27.00speck ham – chorizo – Parma ham – salamis – pizza bread – baby mozzarella – peppadew peppers – chargrilled courgettes
great with a glass of Anciens Temps Cabernet Syrah (175ml £6, 250ml £8, Bottle £22)
- King Scallops£17.00cauliflower puree – bacon jam – pancetta crisp – scallop coral powder
excellent with a glass of Sauvignon Blanc (175ml £7, 250ml £9, bottle £26) or bottle of Picpoul de Pinet
- Thompson Bro Gin Cured Salmon£14.00cucumber two ways – pea foam – nasturtium oil – parmesan crisp
pairs well with our Ontanon Rioja Blanco (175ml £7, 205ml £9, bottle £26)
- Tomato & Basil Gazpacho (Ve)£12.00vegan feta – basil crisps – basil oil – bruschetta bread – balsamic
- Goat’s Cheese Mousse (V)£11.00textures of beetroot – gel – crisp – baked – micro herbs – herb oils
‘If you would like a cheese board as dessert, please inform us in advance so that we can warm the cheese to room temperature.’
Guests on Dinner, Bed & Breakfast receive a £40.00 dinner allowance per person per night in the low season and £45.00 dinner allowance per person per night in the high season. Any extras and drinks will be payable after your meal.
- Steak of the Day£32.00tomato – mushroom – jenga chips – peppercorn or whisky sauce
Add Surf to your Turf – Three King Scallops £15
excellent with a glass of Sottano Malbec (175ml £9, 250ml £12, Bottle £35)
- Venison Haunch Steak£28.00saffron & pomegranate Israeli cous couscous – spiced aubergine – roast chicory – jus
great with our Quatro Ventos Douro or Quinta de la Rosa Reserva
- Duo of Local Estate Partridge£27.00breast – pistachio boudin – red pepper marmalade – seasonal greens – pommes anna potatoes
pairs well with our Adobe Reserva Pinot Noir
- Pork Fillet£28.00wrapped in pancetta – chorizo & red pepper marmalade – sweet potato & truffle puree – braised fennel – jus
- Local Fish of the DayOur front of house team will advise on today’s fish
- Lemon & Pea Risotto (V, Ve on request)£20.00edamame bean – gremolata – peas – pea shoots – vegetarian parmesan
- Mediterranean Assiette (Ve)£20.00red pepper marmalade – saffron and pomegranate cous cous – aubergine puree – mushroom – tahini & lemon vinaigrette
Guests on Dinner, Bed & Breakfast receive a £40.00 dinner allowance per person per night in the low season and £45.00 dinner allowance per person per night in the high season. Any extras and drinks will be payable after your meal.
- Haggis Bon Bons & Peppercorn Sauce£6.00
- Chips with Parmesan & Aioli£6.00
- Garden Salad with Honey & Mustard Dressing£5.00
- Green Vegetables£5.00
Guests on Dinner, Bed & Breakfast receive a £50.00 dinner allowance per person per night in the low season and £55.00 dinner allowance per person per night in the high season. Any extras and drinks will be payable after your meal.
- Blonde Biscoff Tart£11.00brandy snap shards – STP crumb – hazelnut and chocolate ice-cream
- Sticky Toffee Pudding£10.00
toffee sauce – vanilla ice cream
great with a glass of Stanton & Killeen Rutherglen Muscat £10 per 100ml
- Vegan Eton Mess£10.00vegan meringue – berry compote – fruit gel – caramelized banana – vegan ice cream
- Local Strawberries£11.00gazpacho – crisp – powder – meringue – marshmallow – gel – fresh – jelly
- Cranachan Crème Brulee£12.00toasted porridge oats – Thompson Bros SRV5 blend – local honey – local raspberries – lemon balm – mini shortbreads
- Lemon Meringue Tart£11.00lemon sorbet – sherbet – lemon balm
An excellent pairing with a glass of Monbazillac £7.50 per 100ml
- Highland Fine Cheese Board (For 1or 2 Sharing)£18.00 / £25.00chutney – mini Arran oatcakes – frozen grapes – celery – honeycomb
perfect with a glass of Quinta de la Rosa 10YO tawny port £9 per 100ml
‘Highland Fine Cheeses was founded by the Stone family in Tain just a 10minute drive south from us here in Dornoch. With a strong cheese history running through the family, you can still find the Stone family firmly behind the reigns today. In 1994 Rory joined mum, Susannah, and his older brother in the family business of cheese-making, and has headed up the company ever since. Now the company is focused on mould ripened cheese with brie, blue and washed rind styles. The milk comes from three farms, Sibster just west of Wick, Thrumster with a herd of organic Jersey cows and Rootfield on the Black Isle which is converting to Ayrshire cows.’
Guests on Dinner, Bed & Breakfast receive a £40.00 dinner allowance per person per night in the low season and £45.00 dinner allowance per person per night in the high season. Any extras and drinks will be payable after your meal.
Photos by Lorraine Paterson
