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 12-2PM and 6-9.30PM.
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£9.00mini arran oatcakes – red onion chutney – salad – herb oil
- Braised Pork Cheek£12.00black pudding – crackling – chorizo jam – blood orange
- King Scallops£16.00celeriac puree – black pudding – pork crackling crumb – scallop powder – pea shoots – herb oil
- Thompson Bro Gin Cured Salmon£12.00cucumber – radish – capers – pea shoots – nasturtium oil
- Filo Tart (V)£10.00layers of filo pastry – spicy tomato sauce – Mediterranean vegetables – vegan feta cheese – herb oil
- Goat’s Cheese Mousse (V)£8.00textures of beetroot – gel – crisp – baked – toasted sesame & honey dressing
‘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£30.00tomato – mushroom – jenga chips – peppercorn or whisky sauce
- Ardgay Game Venison Haunch Steak£25.00pickled blackberries – sweet potato fondant – roasted root veg – buttered savoy –celeriac puree – jus
- Partridge Breast£23.00truffled Dornoch turnip puree – haggis bonbon – mashed potato – roasted root vegetables – jus
- Duo of Pork£23.00braised pork belly – pork cheek – fondant potato – carrot & honey puree – baby carrots – spinach – jus
- Local Fish of the Day(ask your server for today’s specials)
- Spring Veg Gnocchi (V, Ve)£17.00potato gnocchi – peas – pea puree – courgette –pea shoots– herb oil
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£5.00
- Chips with Parmesan & Aioli£5.00
- Garden Salad with Honey & Mustard Dressing£4.00
- Green Vegetables£4.00
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.
- Blonde Biscoff Tart£11.00brandy snap shards – STP crumb – hazelnut and chocolate ice-cream
- Sticky Toffee Pudding£8.00
toffee sauce – vanilla ice cream
- Vegan Eton Mess£8.00vegan meringue – berry compote – fruit gel – caramelized banana – vegan ice cream
- Smore’s Pudding£8.00giant toasted marshmallow – brown butter salted chocolate ganache – chocolate soil – pastry crumb – coco crisp
- Lemon Meringue Tart£10.00lemon sorbet – sherbet – lemon bam
- Highland Fine Cheese Board (For 1or 2 Sharing)£14.00 / £20.00chutney – mini Arran oatcakes – frozen grapes – celery – honeycomb
‘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
