A good restaurant, run by the husband and wife team Bruce and Jackie Sangster. The contemporary interior has well-spaced tables with crisp white napery and high-backed chairs.
Chef Bruce Sangster sources all his ingredients carefully, many locally.
Perhaps begin with 'Tomato and Garden Mint Soup'; 'Pan-Seared Diver Scallops with a Cauliflower and Truffle Oil Purée' or 'Terrine of Duck Confit, Foie Gras and Smoked Duckling'.
This to be followed the likes of 'Pan-Seared Fillet of North Atlantic Halibut on an Arbroath Smokie, Leek, Potato and Bacon Chowder'; 'Roast Loin of Venison with Scottish Girolles, Red Cabbage and a Red Wine Sauce' and 'Fillet of Pork Stuffed with Black Pudding'.
A short list of desserts might include 'Iced Honey, Lime and Pecan Nut Parfait with Poached Pear and Chocolate Sauce' and 'Banana and Rum Créme Brulée' - or their selection of cheese might also tempt you.
No mobile phones
- Food Style: Modern British
- Lunch: Sun 12.30-13.30; set L £27.50
- Dinner: Tues-Sat 19.00-20.30; mains about £18 to £25
- Seats: 28
- Wine: a reasonably-priced list kicks off at around the £19 mark
- Children's portions: no children under 12
- Wheelchair access: Yes, also ladies lavatory
- Directions: See the map at the top of this page
- Closed: 25th & 26th Dec, a few weeksJan, 2 weeks in Nov.