This whitewashed building, made in a converted cluster of old millers' cottages, is now home to this excellent restaurant. The dining rooms are beautifully decorated with fresh flowers and the work of local artists' adorn the walls.
Both Keith, who cooks and his wife Nicola - who manages the front of house, are members of 'Masterchefs of Great Britain'; so diners are in expert hands.Most of their produce is sourced locally, some by neighbours, and the quality of this is high.
Begin with the likes of 'Pressed Mosaic of Duck Confit and Foie Gras with Beetroot Compote'; 'Seared hand-dived Scallops on a Cardamom, Lentil, Tomato and Coriander Sauce' or 'Warm Tart of Parmesan with a Rocket Salad and Roast Pepper Dressing'.
With perhaps 'Roast Fillet of Pork, stuffed with Black Pudding on Roast Beetroot and a Caper Jus'; 'Baked Fillet of Turbot on Smoked Salmon Risotto and an Avruga Sauce' or 'Roast Fillet of Aberdeen Angus Beef' to follow.
Desserts have been highly praised - 'Bread and Butter Pudding' and ' Truffle Terrine of Dark, Milk and White Chocolate with a Grand Marnier Sauce' in particular.
Excellent farmhouse cheeses are provided by Iain Mellis (q.v.).
No mobile phones.
- Food Style: Modern Scottish
- Lunch: Weds-Sun, 12.00-13.30 (Sun L, Sept to April only); set L Weds-Sat £23 (2 courses) to £27; set L Sun £30 (3 courses)
- Dinner: Tues-Sat 19.00-21.00; set D £43 (3 courses), £48 (4 courses)
- Seats: 24
- Wine: a well-chosen list spans the world and kicks off at around in the mid £20's
- Children's portions: at L when possible
- Wheelchair access: Yes, but not lavatory
- Nearest station: Dalry Rail
- Directions: See the map at the top of the page
- Parking: Yes
- Closed: first 2 weeks of Sept, 25th & 26th Dec, first 3 weeks Jan; L Sun May to end of Sept.