Bunchrew House Hotel Restaurant

Bunchrew House Hotel must be one of the very best dining experiences in the whole of Scotland, your chance to dine in a living example of 16th century Scottish Clan home. The original wooden panelled restaurant has views out over the Moray Firth to the Black Isle and mountains beyond.

Food produced by Bunchrew House Hotel Head Chef who holds two AA Rosettes, cooking traditional Scottish meals with a modern twist, using fresh, locally sourced produce wherever possible, served with carefully selected wines.


Trip Advisor Reviews

"It's more an experience than a hotel. Definitively stay for dinner and finish off with dessert and matching wine at the bar. I also loved the deco, full of giant pictures. And the view of the loch from the restaurant is very cinematic. I loved it."

Bunchrew House Hotel's story through the centuries from 1505 to the present day can be found on their web site. Starting life as a simplae two roomed black house, it was enlarged to near its present state by Simon the eighth Lord Lovat, for his wife Lady Jane, a cousin of the Earl of Moray, completed in 1621.

Bunchrew House Hotel Sample Menu:-

---- Starters ----

  • Amuse Bouche Seared scallops wrapped in puff pastry and served with a chive butter sauce.
  • Potted Hough with beetroot chutney and caraway oatcakes.
  • Hot mousse of Jerusalem artichoke with a watercress coulis
  • Bawd Brie with walnut and date granary bread rolls

---- Main Courses ----

  • Finest fillet of Aberdeen Angus beef with beef olives, caramelised shallots, colcannon and buttered kale finished with a green peppercorn and Taliskar whisky sauce.
  • Pan seared breast of local pheasant with clootie cake, oak smoked bacon, potato fritters, neep puree and a morel mushroom and thyme sauce.
  • Grilled fillets of lemon sole with lobster crowdie, spinach dumplings, Hollandaise sauce and a red pepper mousse.
  • Risotto of sweet potato and butternut squash with a spicy lentil broth.

---- Deserts ----

  • Mulled plum and fig frangipane served with crème Anglaise.
  • Iced mousse nougatine with a caramel sauce.
  • Chocolate and hazelnut torte with Bailey’s ice cream and autumn berry compote.

Chef’s selection of Celtic cheeses with caraway oatcakes, chutney, celery, apple and grapes

  • Four courses £39.50 including coffee
  • Two courses (starter & main OR main & dessert) £29.50
  • Freshly filtered coffee with petits fours £3.00

Bunchrew House Hotel asks that you please advise them of any allergies.