Food:

‘Food like a loving touch or a glimpse of divine power, has the ability to comfort’

The Cuillin Hills is renowned for its cuisine. It is a passion that inspires many to return, again and again to the hotel. This passion is most endemic in the kitchen, where local produce from the island and Scotland are transformed into dishes that both satisfy and delight. Our head chef uses his formal training and inquisitive playfulness to choose his ingredients from only the freshest and, where possible, organic bounty of Scotland’s larder. Each style helping to create a fusion that adds up to the culinary experience of the Cuillin Hills.

Chris Donaldson, the Head Chef of our AA two rosetted Restaurant, will provide your guests with a taste experience that make sure your event will become memorable and talked about for years to come. We do appreciate that everyone’s tastes are different we will do our best to accommodate your wishes and of course any dietary requirements.

 

Menu Selector for Banquets:

 

Starters

Meat

• Chicken liver parfait, red onion chutney & hand made oatcakes
• Smoked chicken, leek & pancetta salad
• Platter of Highland smoked meats
• Warm beef, potato & walnut salad
• Stornoway black pudding & bacon tartlet, mustard cream

Fish

• Home made Talisker cured salmon, caper & Achmore crème fraiche
• Cuillin Hills Assiette of salmon
• Mallaig landed smoked haddock pate, Melba toast
• Langoustine tail Marie Rose (supplement £3)
• Tian of our own hot smoked trout with salmon caviar

Vegetarian

• Warm goat’s cheese & tomato tart, pesto dressing
• Rosette of melon, pink grapefruit sorbet
• Baked goat’s cheese, tapenade & herb crust

Soups

(Soup can be available as an intermediate course with a £3.50 supplement)

• Cream of carrot, honey & ginger (Vegetarian)
• Roast vine tomato & basil (Vegetarian)
• Cock-a-leekie
• Scotch broth
• Cullen skink (supplement £2)
• French onion
• Minestrone

Main Dishes

(All mains are served with seasonal vegetables, unless stipulated)

Meat

• Roast sirloin of Scottish beef, Yorkshire pudding & red wine jus
• Fillet of Scottish beef en croute (supplement £5)
• Honey roast loin of Scottish pork, mustard seed & calvados cream
• Supreme of Highland chicken, wild mushroom cream sauce
• Caramelised duck breast, red onion & thyme jus
• Loin of Highland venison, white pudding & redcurrant compote (supplement £3.50)

Fish

• Pan fried salmon, red onion, chilli & mango salsa
• Baked rainbow trout, red pepper tapenade & herb crust
• Poached Mallaig landed smoked haddock, spinach & poached free range egg
• Roast Mallaig landed cod fillet with lemon butter sauce
• Paupiettes of Mallaig landed lemon sole & crab, Hollandaise sauce (supplement £2.50)

Vegetarian

• Wild mushroom & artichoke heart lasagne
• Roasted pimento, red onion & coriander cous cous
• Ratatouille stuffed cannelloni, mozzarella & pesto
• Roasted vegetable crumble

Desserts

• Sticky toffee pudding with toffee sauce & crème caramel ice cream
• Passion fruit cheesecake & citrus syrup
• Pear & apricot crumble & vanilla ice cream
• Raspberry Cranachan shortcake
• Orange & vanilla panna cotta with fruit compote
• Brandy snap basket, exotic fruit salad
• Cheese platter (Supplement £2.50 or £6.50 supplement as a forth or fifth course, with intermediate)

Meal Pricing:

Menus will be developed on a bespoke basis and priced accordingly. However as a guideline price menus start from £45 per person for a three-course meal with coffee.  Please note that prices in our quieter months can be discounted by up to 40% on the above published price ~ so please give Peter a call and he will be delighted to talk through your requirements.

 

 

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