Our kitchens are expertly run under the watchful eye of our talented head chef, Mr. Leemark O’Dean, and we are very proud of our reputation for food.
We believe that second rate ingredients produce second rate results, so it has always been our policy to source only the best produce available. Be it Aberdeen Angus steak and roast beef from Speyside - hand cut in our kitchen, smoked salmon and trout from the West coast of Scotland, fresh fish from British coastal waters or more exotic fish flown in, on ice, from all over the world.
Christmas 2012 - pre Xmas menu and feast
Use the links above to view our menu choices.
Mixed mushrooms flambéed in brandy, cooked in a traditional Russian stroganoff sauce and served with marjoram rice.
Fresh tagliatelle pasta
With goat's cheese, olives, shiitake mushrooms and asparagus in a white wine cream sauce.
Traditional fish and chips
Coastal cod coated in Fullers London Pride batter served with chunky chips; minted peas and salad garnish
Gibraltar Castle luxury burger.
Homemade 8oz extra lean steak mince burger, served on a bun with melted monterey jack cheese, smoked bacon, onion rings and chips.
Breast of chicken in a creamy white wine and tarragon sauce with shallots and button mushrooms, topped with puff pastry lid, and served with seasonal vegetables and a choice of potato.
Aberdeen angus fillet steak slices flambéed in brandy and served in a traditional Russian Cream and mushroom sauce, served with rice.
Breast of chicken wrapped in Italian ham, stuffed with boursin cheese and served with parmentier potatoes, seasonal vegetable and a creamy tarragon sauce.
Guinea Fowl Supreme
Roasted with fresh herbs and served on a bed of spinach, chorizo and butternut squash risotto.
Breaded whole tail scampi
Whole tail scampi made with a single langoustine tail served with garden peas, chips and salad garnish.
Risotto of the day
Our risotto is freshly made to order, so if the risotto of the day does not suit we will try to accommodate your choice.
Rare breed roast belly of pork
Served with crispy fried sage leaves, mustard mash, seasonal vegetables served with pink peppercorn jus.
8oz Aberdeen Angus fillet steak
Hand cut and trimmed speyside fillet steak served with hand cut chips, onion rings, mushroom, and tomato and side salad.
Slow braised lamb shank
Served with seasonal vegetables and creamy mashed potato, finished with red wine and rosemary jus.
Hot smoked salmon fillet
With a cream and whisky sauce, tarragon mash and vegetables.