Your guide to festive meals, menus, and where to enjoy them
The festive season is fast approaching, and we're getting everything ready for our biggest celebration yet. All meals are included in your stay, so you can simply check in, unwind, and let us take care of the details.
We've prepared a dining itinerary which provides information on the meals included in your package, details of our restaurants and bars, and our festive menus.
You can find a breakdown of festive dining below, take a look and explore our specially curated menus. All you need to bring is your party spirit.
30 th D ECEMBER BUFFET MENU
SEAFOOD SELECTION
Whole dressed Scottish salmon
Smoked king prawns, aioli
Jumbo crab claws, garlic and truffle oil
Dressed Scottish crab
Rock oysters, shallot vinegar
Our inhouse hot smoked salmon
Beetroot and 1881 Gin gravlax
Sushi selection
Scottish langoustine
Scottish langoustine (Allergens) HOT SELECTION
Corn fed chicken breast, stuffed with mozzarella, wrapped in bacon, creamy mushroom sauce
Braised beef feather blade bourguignon
Roast red mullet, salad of tomatoes, olives, basil oil
Lobster macaroni and cheese
Vegan macaroni and cheese
Vegan meatballs, rich tomato sauce
Quorn escalope and potatoes
COLD CARVED MEATS
Honey roast ham
Sirloin of Scottish beef
Roast crown of turkey
Whole parma ham
CARVED HOT SELECTION
Roast prime Scottish rib (cooked medium rare)
Honey and mustard roast gammon
Roast swordfish loin
Four nut roast
SALADS
Coleslaw
Potato salad
Rice salad
Pasta salad
Tomato salad
Cucumber salad
Tomato salad
Cucumber salad DESSERT SELECTION
A selection of desserts from our trolleys, or come and visit our ice cream stand for some delicious Scottish ice cream
Classic Bramley apple crumble, vanilla ice cream (Mi, G, E)
Lemon syllabub, Belgian spiced cookie (E, Mi, G)
Mulled wine and poached fig cheesecake, red wine syrup (Sd, E, Mi, G)
ALLERGENS
Dishes are prepared in our kitchens where all types of ingredients are used. Whilst care is taken, the use of shared equipment means we can’t guarantee that your food and drink will be entirely free from allergen contact.
30 th DECEMBER DINNER MENU
STARTERS
Highland Game Terrine
Leek and Potato Soup (Ce)
Traditional Prawn Cocktail
Buttered granary bread (Cr, G, Mi, Ce, E)
Spiced winter fruit chutney and sourdough crisp (Sd, G, Mu, So)
Twice baked Isle of Mull Soufflé (G, E, Mi)
MAINS
Slow Cooked Beef Shin
Arran mustard mash, honey glazed carrots and green beans (Mi, Mu, Sd)
Fillet of Sea Bass
Herb crushed potatoes, confit fennel, tomatoes and beurre blanc (F, Mi, Sd)
½ Chicken Coq Au Vin
Thyme mash, roast parsnips (Sd, Mi)
Wild Mushroom Pithivier
Wilted spinach and pomegranate molasses jus (Mi, G, E)
DESSERTS
Lemon Meringue Pie
Citrus sorbet, lemon tuile (Mi, G, E)
Treacle Tart
Candied banana, pecan cream (Mi, G, E, N)
Belgian Chocolate Mousse (Mi, E, So)
Scottish Cheese Selection
Chutney, grapes, and oatcakes (Mi, G, Ce)
ALLERGENS
Dishes are prepared in our kitchens where all types of ingredients are used. Whilst care is taken, the use of shared equipment means we can’t guarantee that your food and drink will be entirely free from allergen contact.
