Restaurant Andrew Fairlie

££££
Modern European

About Restaurant Andrew Fairlie

SquareMeal Review

Silver Award

Occupying “the most perfect setting” in a quiet corner of Scotland's most famous luxury hotel complex, this is a calm, sophisticated space with enough formality to create a sense of occasion – think diffuse lighting, soft furnishings and lively paintings hung on textured brown/black walls. The precise and highly assured cooking is rooted in the classic European tradition and the kitchen team showcases a masterclass in refinement: home-smoked Scottish lobster dressed with warm lime butter has been on the menu since the very early days, and other dishes also seem like old friends – the Highland lamb loin with slow-cooked shoulder, onion and red pepper, for example. Elsewhere, sophistication is the watchword (think wild mushroom and truffle ravioli with minted pea velouté or fillet of red mullet with saffron and fennel), while desserts such as lemon curd with citrus fruits and white chocolate are works of art. The “amazing” wine list may be as long as a school register, but the sommelier is eager to offer teasing suggestions.

Good to know about Restaurant Andrew Fairlie

Average Price
££££ - Over £80
Cuisines
Modern European

Location for Restaurant Andrew Fairlie

Gleneagles Hotel, Auchterarder, Perthshire, PH3 1NF

Opening Times of Restaurant Andrew Fairlie

Mon-Sat 7-10pm

Reviews of Restaurant Andrew Fairlie

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Chris C

06 January 2011
Stayed over at Gleneagles for a bit of a Christmas treat, the hotel and room are amazing, but all with the luxurious price tag. At Andrew Fairlie’s restaurant we received a warm welcome and were shown into an equally welcoming dinning room. The menu was a choice of a la carte, 6 course Digustation or a ten course Du Marche. We decided to err on the side of caution and go for the 6 courses. Perhaps the Du Marche menu would have been a little more appealing if it described what the courses were rather than a list of ‘seasonal’ ingredients that the course contained. Whilst all the courses we delicious the highlight for me was the 2nd course of scallop and braised pig’s cheek, the delicate scallop juxtaposed with the strong meaty taste of the cheek. Other courses included Ballottine of Foie Gras, Tortellini of beetroot and squash, roast mullet, slow cooked neck of lamb. Service was very friendly and attentive, with only a couple of nit picking items that let it down. The sommelier equally looked after us extremely well matching wines with each course, and not going for the obvious choices each time. All in all a very pleasant experience, and would definitely recommend.
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