AA...

"Amongst its previous incarnations, this long established, family run restaurant was a 17th - century dwelling and part of a temperance hotel. These days it attracts a loyal following for its confident cooking, relaxed atmosphere and charming service.

The owners are passionate about fresh local ingredients, many of which they grow in their own garden. They have a fondness for wild mushrooms, which they pick themselves from local woodland, and locally landed sea-fresh fish.

The menu sees classic dishes given a modern makeover: take the roast fille of Pittenweem halibut with buttered garden kale and parsley potato veloute to start, roast saddle of Perthshire roe venison with red cabbage and fondant potatoes on beetroot port sauce to follow, with pear tarte Tatin to finish."

back