Restaurant Perthshire Scotland

Selections from the Meall Reamhar Restaurant Menu
Four Courses - £35.00

Highland Game Terrine
bitter leafs, dourhouse chutney

Smoked Shetland Salmon
horse radish, lemon, domino bread

Ham Hough
potato and red onion salad, grain mustard dressing

Sweet cured Mackerel
green lentil compote, madeira marinade

Baked Goats' Cheese en Croute
creamed leeks, beetroot jus

Poached Mussels
coconut and chilli, lemon grass

Smoked Venison
plum compote, lapsang souchong dressing

Courgette and Ricotta Rolls
lemon, toasted pine nuts, balsamic reduction

Signature Dishes
Pan seared Scrabster Sea Scallops
garlic butter with a touch of fresh orange
(supplement of £3.00 for starter, £5.00 for main)

Braised Short-rib Limousin Scotch Beef
Blairgowrie haggis, homemade onion chutney, finished with its own juices
(supplement of £4.95)

Chef’s Soup or Fruit Sorbet

Aberdeenshire Venison Haunch
braised red cabbage, sloe berry jus, smoked bacon mash

Confit of Barbary Duck
heather honey, roasted sweet potato, roasted beans, vanilla jus

Baked Paupiette of East Coast Haddock
roasted vine tomatoes, welsh rarebit, pesto dressing

Cannelloni of Leeks and Asparagus
artichoke & tomato salad, roasted red pepper coulis

Pan-seared Peppered Tuna
stirfried cabbage and bacon, soya bean dressing

Casserole of Perthshire Spring Lamb
herb couscous, roasted conference pear

Supreme of Chicken
filled with morel and tarragon mousseline, wrapped in parma ham creamed leeks, mushroom veloute



Please let us know if you are vegetarian or have any special requirements
and we will be happy to cater to your needs


"He that eateth well, drinketh well: he that drinketh well, sleepeth well, he that sleepeth well, sinneth not: he that sinneth not goes straight through purgatory to Paradise"
William Lithgow, Rare Adventures, 1614

Apple Jelly
poached pear, passion fruit sorbet, vanilla syrup

Prune Brioche Ravioli
cinnamon ice-cream, lemon myrtle anglaise

Baked Cherry Clafoutis
pistachio ice-cream

Cardoman and Rosewater fragranced Rice
'our Mary's' fruit jam

Chocolate Chestnut Truffle Cake
brandy soaked raisins, fresh cream

Hazelnut and Banana Steamed Pudding
stewed fruits, mandarin sorbet

Trilogy of home made Sorbet or Ice-cream

Glass of Trentham Noble Taminga - £3.75
Half Bottle of Trentham Noble Taminga - £11.25
Half Bottle of Hollick "The Nectar" Botrytis Riesling - £13.50




Trilogy of seasonal Scottish Cheese
(if taken in addition to dessert - £4.50)
Dunsyre Blue, Howgate Brie, Crowdie,
McClelland Cheddar, Lanark Blue, Goat's Cheese
served with oatcakes, walnut bread and plum and apple chutney
(please allow 10 minutes for cheese to breathe)


Glass of Smith Woodhouse ‘97 Port - £3.20


"After eating, an epicure gives a thin smile of satisfaction: a gastronome, burping into his napkin, praises the food in a magazine: a gourmet repressing his burp, criticises the food in the same magazine; a gourmand belches happily and tells everyone where he ate"
William Safire, New York Times 1985

Coffee (filter, espresso or cappuccino) and Home Made Petit Fours

"After a good dinner, one can forgive anybody, even ones relations"
Oscar Wilde