Food & Drink


	Along with our Chef, Garth Reid, we pride ourselves on the quality of our freshly prepared and locally sourced food. Our dinner menu changes daily and we now have a newly opened bistro/bar, for the service of lunches, afternoon teas and drinks. The kitchen, dining room and drawing room have all been refurbished recently, to enable us to serve the highest quality food in a beautiful environment. Our speciality at Bunrannoch is local game produce, including venison, pheasant and salmon, however, we aim to cater for all dietary requirements and have been recommended for our vegetarian & vegan cooking (see Veggie Places website) Wherever possible, we source our food locally and all our food is freshly prepared. Restaurant Dinner guests are welcomed in the Drawing Room, where pre-dinner drinks are available. Dinner is then served at the time you choose (we only have one sitting each evening). After dinner, coffee is served in either the Dining Room or the Drawing Room, where you may wish to sample one of our wide range of single malt whiskies. We offer a fixed price menu of three courses for £29.50. Our menu changes daily and always consists of a minimum of four starters, four main courses and four desserts - two sample menus are shown below. The menu is finalised each evening and will often include requests from guests who have previously dined with us. Whether you have specific dietary requirements or just have a particular preference, please discuss them with us in advance and we will always do our best to try and satisfy your requests. To complement your dinner, we have a reasonably priced wine list, with a range of wines from both the Old and New World. Occasionally, we also have small stocks of fine wines that are not on the wine list - please ask Ben if you are interested. We recommend making reservations for dinner, especially at weekends and during high season. Sample Menu Highland game and vegetable soup with freshly baked bread Prawn salad Home smoked mixed game pâté with oatcakes, rowanberry jelly and mixed leaf salad Leek and smoked cheese tart with mixed leaf salad **** Oven baked oatmeal crusted fillet of wild salmon with a lemon butter sauce Char grilled venison with fruity game sauce Roast breast of guinea fowl, stuffed with haggis, whisky and orange sauce Slow braised lamb shank with a red wine and rosemary sauce ~ served with crushed potatoes and seasonal vegetables ~ ** Sticky toffee pudding with fresh cream or ice cream Red berry tart with lemon cream Moist chocolate cake with fresh cream or ice cream Banana and Bailey’s bread and butter pudding Selection of Scottish cheeses ** --------------------------------------------------------------------------------------------------------------- Vegan Menu Carrot and coriander soup with freshly baked bread Roast butternut squash with toasted pine nuts and mixed leaf salad Avocado, pear and walnut salad Chilli bean pâté with mixed leaf salad ** Fresh herb risotto with sun dried tomatoes and olives Cashew, hazelnut and red lentil roast Butter bean and squash crumble Parsnip, carrott and cashew nut roast ~ served with new potatoes and sasonal vegetables ~ ** Raspberry crumble Apple tarte tartin Chocolate cake ~ served with soya cream ~ ** Please contact Ben or Rita on 01882 632407, or at enquiries@bunrannoch.co.uk if you wish to make a dinner reservation or have any queries.**