Dunain Park Restaurant

Frommer's Review

Ann Nicoll presides over the kitchen here, offering Scottish food with French flair. A game terrine of chicken and guinea fowl is layered with venison and pigeon, and meats are wrapped in bacon and served with a delicious onion confit. Other dishes that may appear on the menu are hare-and-pigeon casserole with roasted shallots and wild mushrooms; medallions of venison rolled in oatmeal and served with a Claret and crème de Cassis sauce; and Shetland salmon baked in sea salt, served with a white-port, lime, and ginger sauce. The restaurant also specializes in Aberdeen Angus steaks. Try one of the desserts from the buffet: crème brûlée, chocolate roulade, or marshmallow pudding.

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