This attractive Victorian manse – part upmarket hotel, part art gallery, part restaurant – has a reputation for using quality ingredients from regional suppliers. Dinner is the main event, and
customers can look forward to carefully conceived, deftly presented dishes from a short set menu. A croquette of confit duck leg on a pearl barley risotto enlivened with grain mustard, honey and
orange sauce might set the ball rolling, while the main course could be sea bream with dill mash, sweet pickled grapes and hollandaise sauce or roast guinea fowl with garlic stuffing, champ
potatoes, braised kale and rosemary jus. The juxtaposition of flavours also helps to spark some fizz at dessert stage, witness a Laphroaig whisky bavarois teamed with tempered chocolate and
cranachan ice cream. The gallery space can be hired for private dining.