Dining & Wining

 

Modern classic, but inspiring dishes, using the best seasonal produce, procured from Skye and the Highlands, await you at our Restaurant within the Cullin Hills Hotel.  Head Chef Robert MacAskill uses a personal & unique approach to create his menu.  Soothing, yet traditional styling and décor add to create an exceptional dining experience.

 

Robert has a distinctive slant on traditional cuisine and this combined with the use of locally sourced ingredients, earned him and the Restaurant at the Cuillin Hills the coveted award of two AA Rosettes.  Experience Robert’s uniquely fresh cuisine; together with carefully chosen cellar wines and personal service, directed by Duncan MacLeod, our Restaurant Manager – start with canapés and aperitifs by the log fire in the drawing room and then return there for freshly ground coffee and one of our amber malts (Peter would recommend an 18 year old Talisker or an Ardbeg Uigedail, but then he would)

 

Our lounge bar, with panoramas, across the bay of Portree towards the Cuillins, offers a more relaxed and informal dining experience, though Robert’s care is still a signature of the fresh, lighter approach to the cuisine.  Again fine wines are on offer and all is overseen by Chris Nicolson, please remember to ask him about his whisky library and our Talisker Collection.

 

Not forgetting the wine list – a careful merging of the Old and New Worlds of Wine.  From robust Rioja and velvety soft Bordeaux through to the vitality of Sauvignon Blanc from New Zealand and Chilean Merlot.  We have wines that are like friends: old friends that you remember with fondness and new ones waiting to make your acquaintance.