An excellent restaurant at this world-famous golf course/hotel. So much so, you often have to book weeks ahead. Andrew Fairlie trained with Michel Guérard (of Cuisine Minceur fame) in South-West France and the class of his experience shines through in both the food and service.
Ingredients are locally-sourced, whenever possible, and might include the likes of 'Roasted Skye Scallops with Parsley Butter and Garlic Crisps' and 'Veloutê of Ceps with a Truffled Poached Egg' among the starters; mains 'Local Lamb in a variety of ways (perhaps with Puy Lentils and Aubergine 'caviar'); 'Twice-cooked Anjou Squab with Kohlrabi Ravioli' and his signature dish of 'Lobster - smoked over old whisky cases'.
Desserts are both brave and interesting - 'Coconut Parfait with Pineapple carpaccio' (topped with mashed Mango) the whole sprinkled with lime zest and pink peppercorns; but more normal offerings include excellent 'Tarte Tatin with Vanilla Ice Cream'.
Smart dress necessary.
- Food Style: Modern French
- Lunch: Closed
- Dinner: Mon-Sat, 18.30-22.00; Set D from £85; Menu Dégustation £125; mains from about £30
- Seats: 40
- Wine: A well-conceived wine list caterers for the very top end of the market; kicking off at around £30, but plenty by the glass
- Children's portions: No, and no children under 12.
- Wheelchair access: Yes (also lavatories)
- Nearest station: Gleneagles Rail
- Directions: Take the Gleneagles exit from the A9, follow for 2km or See the map at the top of the page.
- Parking: Yes
- Closed: All Sun; L all week; 24th & 25th Dec; 3 weeks Jan
- Air conditioned
- Rooms available