eat well

If you’re a lover of seafood then you’ll eat well here. Mussels, lobsters, oysters, langoustines – fresh every day, weather and season permitting.

Our harbour frontage gives us access to the freshest of catches and our chef enjoys experimenting with halibut and turbot, cod when it’s available and herring when the Irish fishing boats come in for the night. Dougald’s peat smoked haddock raised the comment – ‘he should be sainted’ – from one happy guest!

Being so close to the Islands of Islay and Jura, we have easy access to wonderful game and dairy produce – venison is quite a speciality of ours, as is wild boar. Our beef comes mostly from Islay and has a wonderful peaty flavour. Island cheeses beautifully finish a meal, with home-made oatcakes, a dash of chutney, a bite of celery.

Our emphasis, when planning our menus, is to source the freshest of local produce whenever possible. Everything is cooked to order, which doesn’t make us the fastest of dining pubs. But our flavours are supreme and, we believe, well worth the short wait that’s a sign of wonderful things to come.

Rise and dine

From April ‘til October our breakfasts are served from 8am until 12 noon. Home-made porridge with fresh cream and red berry compote; poached haddock on a black pudding stack; venison kidneys on toast; Islay smoked bacon, egg and pheasant sausage with potato scone on the side. Bloody Mary’s if you’re in the mood. Scrambled eggs, locally smoked salmon and champagne if you feel like really pushing the boat out.

Something lighter? Fresh fruit and yoghourts; Arran honey; homemade wholemeal bread, toasted, with jam and butter (OK, not so light, but what’s toast without jam!)

Why not salivate over our whole breakfast menu – LINK

lunch

dinner