Overlooking the water towards the Black Isle and the mountains beyond, The Restaurant at Bunchrew House Hotel pairs Highland scenery with five-star service that makes every diner feel special. In summer, dinner may come with a dramatic sunset; in winter, the twinkling lights of the Kessock Bridge provide the backdrop.
The restaurant itself has plenty of character. Dark wood panelling, historic portraits, a grand fireplace and an intricate geometric ceiling create an atmospheric setting, while rich red carpeting and white linen tables bring a real sense of occasion. Tables are laid traditionally with fine glassware, handsome cutlery and proper tablecloths, making even an ordinary dinner feel rather special.
The restaurant has retained two AA Rosettes for 20 consecutive years and also holds a Michelin commendation, with menus built around high-quality ingredients sourced locally wherever possible. The offering changes regularly and includes several choices across each course, with vegetarian and vegan diners catered for too.
Starters might include scallop with crayfish tart, fennel and cod’s roe, or a refined ham hock terrine with chive and quail’s egg. Hot-smoked salmon with pickled cucumber and crème fraîche offers another delicious opening.
Main courses balance classic combinations with contemporary presentation. Lamb is served as loin and shank with asparagus, fondant potato and jus, while duck combines breast and leg with carrot, potato and black pudding. Halibut is paired with cauliflower, confit potato and caviar, and the vegetarian risotto brings together cauliflower, chestnut, celeriac and blue cheese.
Finally, desserts continue the indulgent mood. Dark chocolate is paired with vanilla, honeycomb and toffee, while tonka bean panna cotta comes with strawberry and basil. Those preferring cheese can finish with Blue Murder, quince, pickled walnut, oatcakes and grapes.