The restaurant's name - Unalome - refers to a Buddhist symbol, which represents the path to enlightenment. It's a symbol that perfectly encapsulates Graeme’s own journey - his passion for cooking has taken him as far as Singapore and New York, before returning to his home country of Scotland. One thing is for sure, though - wherever Graeme has gone, he has been phenomenally successful. As head chef of Martin Wishart at Loch Lomond, Graeme retained a Michelin star for five years. When he left to take over the luxury Isle of Eriska hotel in 2018, he received another star in less than a year. And in 2022, Graeme's first solo venture - Unalome - received a Michelin star in its debut year.
The restaurant decor has a sleek, Nordic feel to it, but there's a touch of luxury that befits the food. Leather banquettes are eye-catching shades of green, from British Racing to emerald. The wallpaper features smooth, parallel curves, somewhat mirroring the twists and turns of unalome itself.
Unalome celebrates Scottish produce - some of the best in the world from shore to shore - and combines that with Graeme's masterful, Asian-inspired technique to create unique, eclectic a la carte and tasting menus. Warm scallops - hand-dived in Orkney - come with Loire Valley white asparagus, and a seaweed and Chablis sauce. Saddle of Highland red deer comes with daikon oroshi, asparagus, and braised morel. Desserts, meanwhile, might include gariguette strawberry and cardamom with strawberry sorbet and sweet cicely. It's hyper seasonal, so expect menus to flux with different, but equally delicious creations.
The Unalome experience isn't just about the food, either. The kitchen has been installed with a state-of-the-art energy-efficient cooking suite to cut down on energy usage. The restaurant itself is powered by 100% green electricity. Unalome is committed to using sustainable food sources, cutting water and energy consumption, lowering its carbon footprint and moving towards a zero-waste goal.