Hogmanay 2017

We will be serving a 3 course dinner menu from 6pm-9.00pm on the 31st of December. This evening is only available for adults aged 18+ and by reservation only. We kind ask that the restaurant is vacated by 10.30pm.


Please click this link to download, complete and return the booking form.





Welcome to the Riverside Restaurant with a chilled glass of prosecco & Olives



Chefs Homemade Beetroot soup served with white truffle oil

Herb Crusted Goats Cheese served with pear chutney, toasted walnuts, pesto dressed rocket & beetroot glaze

Pan Seared Scallops on with mini potato rostis, Stornoway Black Pudding & Pea Puree drizzled with lemon rapeseed oil

Braised Pork Belly with parsnip puree, apple slices & a whisky cream sauce

Tiger King Prawn & Crayfish Tail cocktail with fresh avocado, Thousand Island dressing & caviar


Main Course

Munros of Dingwall prime Scottish fillet of beef wellington accompanied with broccoli puree, roasted chanterry carrots & a mushroom & rosemary jus

Monkfish tail wrapped in Parma ham served with a pancetta, mixed vegetable & butterbean cassoulet

Mediterranean Roasted Vegetable Filo Parcel served with parisienne potatoes & a Napoli Sauce

Scottish Salmon en croute presented on asparagus spears served with a dill & white wine beurre blanc

Ardgay Estate Venison steak served with potato fondant, parisienne beetroot, parsnip puree & a bramble & port jus



Chefs homemade Sticky Toffee Pudding served with our iced zabaglione

Dark Chocolate & Tia Maria Crème Brulee dusted with praline & served with Mango Sorbet

Riverside Restaurant unique Cranachan in our homemade brandy snap basket

Selection of Local Cheeses served with grape chutney, apple & Scottish oatcakes

Please click this link to download, complete and return the booking form.

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