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Restaurant:
Elegant food needs an elegant restaurant and Duncan MacLeod, our Restaurant Manager; stage directs his restaurant to give a sublime and tranquil setting. The service is discreet, yet friendly and Duncan’s charm veneers a passion for detail: the lighting, the music and the precision of his table settings map out a candlelit dining experience that will reveal the beating heart of the Cuillin Hill’s experience. We want you to feel relaxed and cherished – return to us as a friend, not a guest. We will remember you.
Peter’s philosophy is to welcome you into his hotel, as if it was his own home and let you leave with fond memories. In the restaurant, this coalesces into reality, with all of us working towards this vision. This is not an hotel ~ this is hospitality.
Our restaurant menu changes daily, reflecting the seasons and so below to give you a taste we present a snapshot in time of dinner.
Dinner:
Carpaccio of Highland beef
Parmesan cheese
Tartare of oak smoked Scottish salmon
Crème Fraiche & trout caviar
Warm salad of daily landed Sconser langoustines
Grilled Brie & sun blushed tomato salad
Pesto dressing
Cream of parsnip & banana soup
Cullen Skink
Seared hand dived Sconser scallops & Loch Eishort mussels
Carrot & courgette linguine
Caramelised duck breast
Sweet potato mash, stir fried greens & honeyed whisky reduction
Tenderloin of venison
Fondant potato, caramelised red onion & a redcurrant reduction
Saute of Sleat woodland mushrooms
Asparagus ragout, truffle oil & scented basmati rice
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