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Gourmet Night

 Our special 7 course gourmet delight menu is prepared by our Head Chef Michael Knowles and his team with wine matching by Mike Cottam from Inverarity Wines. Calum Ross, the owner of Loch Melfort Hotel, Mike Cottam and our Head Chef will talk at intervals throughout the meal, describing the food sourcing and how the wine complements each dish.gourmet

2015 Gourmet Night Dates

October 24th
November 21st

£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.

Our Gourmet Nights are always extremely popular so booking well in advance is recommended. To join us on any of our Gourmet Nights, call us on
0843 886 0233
or make a booking online.

Year of Food and Drink Scotland 2015

VisitScotland - Argyll and The Isles: Food and Drink

VisitScotland – Argyll and The Isles: Food and Drink

24th October Menu

Champagne Ayala, Brut Majeur NV

Brown Crab

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


Chef’s Table

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