Example Menu

Example Menu

Example Menu

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                                               Example                                        

 Six course Tasting Menu

                                                                                    

Roast Butternut Soup with croutons, gruyere, spring onion and garlic oil .

Piccolo tomato consomme with local crab, marinated, tomatoes and brioche croutons .

Roast Scallops, chestnut veloutte,  maple syrup, apple, pancetta and watercress .

Pork three ways, pork loin,  pork belly, pork cheek, and cabbage bonbon,

caramelised apple jus .

Poached halibut on a bed of stewed leeks, soya cured quails egg

and light harissa mayo.

Roast breast of local  pheasant, parsnip puree braised, brussels sprouts,

pickled blackberries, red wine and redcurrent jus 

Trio of sweets, passion fruit cheesecake, pear belle hallina and sticky toffee pudding .

            Whisky Themed Menu

        Balvenie Smoked  Salmon Pots

 

 

       Whisky-glazed pork belly  

or

          Moray lamb chops with an Aberlour whisky sauce 

or

           Local Pan Fried Venison  (from Glenlivet Estate )

         with lakza potatoes  and a Balvenie  jus 

or

                                                               Dalwhinnie laced Mustard and honey glazed chicken                                                                                             

 

             Dark Chocolate and Cherry Fondant

                   with Crème Fresh   

                                        or                           

           Chefs own Crème Brulee 

 

         Seafood Themed Dinner

   Cullen skink


                 Roasted halibut with buttered leeks and langoustine bisque sauce



Passion fruit creme with elderflower strawberries  



 

 Your Host Ian is an enthusiastic Amateur who has trained under 2 Michelin star Chefs. he prides himself in using locally sourced produce in the delicious home cooked meals at Castleview  . (Note: see our provenance statement.)