Right in the heart of Perth city centre, The North Port is a charming bistro known for its Scottish soul, elevated British bistro cooking, and warm, classic interiors. Founded by head chef Andrew Moss and partner Karen, who heads up the service team, North Port is widely recognised as a go-to for quality dining experiences that make the most of ingredients sourced from local, small-scale growers and suppliers.
Set within an 18th-century building which once served as an inn for sailors, the dining room is cosy, with an almost gastropub look thanks to low ceilings, dark wood panelling, and a fireplace. This, matched with savvy service and a fantastic value set menu, makes The North Port one of Perth’s chief restaurants for all occasions, from casual catch-ups over lunch to birthday celebrations and weekend treats.
As for the food, which changes with the seasons, you may see starters like smoked haddie with caramelised onions, roast shallot, and applesmoke cheddar; or Black Isle beef cheek with confit carrot and pickled chanterelle mushrooms on the menu. Mean courses, meanwhile, offer Perthshire pheasant served with parsnip, kale and grilled pear; Highland venison with celeriac, oyster mushrooms, and red cabbage; and North Sea hake with cauliflower, spinach and almond.
The North Port menu also offers a concise list of desserts. Alongside a Scottish cheese selection matched with oatcakes and chutneys, you may expect to find dark chocolate cremeau with a Pedro Ximenez jelly, coffee, and sherry syrup running alongside lighter options like poached pear with rosemary custard, and a port syrup.
As for the set menu, this includes a range of popular dishes, from hake pate with cucumber to North Port haggis with neeps and tatties; Portmahomack pork shoulder served with Jerusalem artichoke, and clootie dumpling with whisky ice cream.