Abstract

Frommer's Review

Using Scottish produce but French cooking techniques, this restaurant has moved near the top of the finest dining experiences in Inverness. It employs top chefs from many of Europe's major restaurants. They show great skill in razor-sharp techniques utilizing high quality, market-fresh ingredients.

The starters, prepared fresh nightly, are stunning with their unusual ingredients and harmonious flavors -- take for example, Scottish scallops with a hazelnut crust served with braised pork belly and white asparagus, or lightly smoked local roe deer filet with a poached quail egg. Main dishes are to be savored, especially the assiette of Ross-shire lamb with a rhubarb couscous or the Scottish brown hare filets with a passion fruit compote. Fish is fresh from the sea, including Scottish red mullet in a Japanese bouillon and a wasabi emulsion or the wild halibut with braised fennel and an eggplant purée. The dessert menu nightly is the most tempting in town, featuring the likes of a raspberry soufflé with a hot pepper sauce or dark chocolate mousse with pistachio ice cream.

64-66 Academy St. tel. 01463/237-755. Reservations recommended. Main courses £14-£18 ($27-$34); tasting menu £50 ($95) per person. AE, MC, V. Mon-Sat noon-2pm; daily 5:30-11pm.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top