2015 Gourmet Night Dates
£135 per person. Dinner, Bed and Breakfast.
Stay an extra night at a reduced rate of £40 per person, Bed and Breakfast in a standard room, £45pp in a Superior or £55pp in a suite.
Gourmet dinner only for non-residents is £65 per person.
Read a review from our March 2013 Gourmet Night The Scotsman Review.
0843 886 0233 or make a booking online.
Champagne Ayala, Brut Majeur NV
Chilled Argyll Brown Crab Parfait, Warm Crispy Crab Claws,
Extra Virgin Olive Oil Croute, Ceviche of Hand-picked Whelks and Cockles,
Steamed Seaweed, Sea Scurvy Grass, Crispy Sea Lettuce
Gavi di Gavi Rolona, Piemonte, Italy
Pan-fried Argyll King Scallop, Scallop Roe Salt, Loch Fyne Oyster Tempura,
Oyster Tuile, Steamed Kale, Sea Aster, Pickled Baby Beetroot, Marigold Aioli,
Viola and Marigold Petals
Rioja Blanco, Barrel Fermented, Campillo, Rioja, Spain
Wild Spearmint Sorbet, Wild Peppermint Crisp
Pan-fried Fillet of Locally Landed Wild Halibut, Slow Braised Halibut Cheek,
Wild Garlic Mustard and Potato Dauphinoise, Organic Pea Velouté, Pea Shoots, Foamed Lobster Butter Emulsion
Chardonnay, Long Row, Studio Series, Angoves, Australia
Wild Panna Cotta
Wild Flower Infused Panna Cotta, Wild Rosehip and Wild Blackberry Jelly,
Bee Pollen Polenta Cake, Blossom Honey Gel, Candied Rose Petals
Tardio, Late Harvest Sauvignon, Santa Ema, Chile
Crispy Argyll Cheddar Cheese “fondue”, Oban “Dark Brown” Ale Biscuits,
White Celery Twists, Black Grape Chutney
GSM Chocolate Box, Grenache Shiraz Mataro, Chalkers Crossing, Australia
The Chef’s Table menu is an extravaganza of local ingredients including hand foraged wild nettle, wild garlic, blackberries, silverweed roots, wood sorrel and wild raspberries by Head Chef, Michael Knowles. Each course includes a wine to match the dish.
There are two Chef’s Table nights in 2015:
10th October and 31st October
Canapes served at 6:30pm in the lounge, dinner starts at 7pm in the Library
£75 per person including matched wines
Limited to just 10 people per night.
Ardfern Organics Spinach Amuse Bouche
Wild Nettle Cappelletti with Garlic and Pignuts,
Wild Garlic Mustard Pesto, Isle of Mull Vintage Cheddar Crisps
Roast Saddle of Argyll Wild Roe Deer
Pan-fried Wild Mushrooms, Home-grown Rosemary Polenta,
Roast Silverweed Roots, Hand-picked Bramble Jus
Assiette of Wild Raspberries, Raspberry Mousse, Raspberry Sorbet,
Raspberry Snow, Meringue, Wood Sorrel
Freshly Ground Coffee is served in the Cocktail Lounge