Dining

Whether you want that special candle-lit dinner in the Garden Restaurant which overlooks the formal walled gardens, or a more informal meal in comfortable surroundings in front of the roaring log fire, in the 11ft fireplace which was formerly the Bishop’s kitchen in the 1500′s there is an excellent choice of dishes.

This room has been transformed into a comfortable bar and reception and features 15th century stone walls with oak and Caithness slab flooring.

Our Sunday Lunch is extremely busy and booking is recommended.

On sunny days the garden is a sociable hive of activity with customers enjoying an open air dining experience on the lawns.

Dornoch Castle has an excellent reputation amongst the local populace and visitors alike and is now recognised as one of the premier dining venues of the north and has retained Rosette status for the past 4 years.

Meals Served Daily from 6.30pm to 9.30pm daily

Sample Menu
To Begin		    
Grilled Goats Cheese (v) ~ topped with roasted cherry tomato and herb oil dressing 7.50  
Pan Fried West Coast Scallops ~ with a fennel and orange salad 8.50   
Homemade Tea Smoked Duck ~ with salad leaves and a pear and lime chutney 7.50  
Grilled Langoustines ~ with garlic and herb butter sauce 8.25  
Dornoch Firth Mussels ~ cooked in a garlic and white wine cream sauce 7.95  
     
     
Main Courses
Pan Seared Rump of Lamb ~ with roasted garlic mash, vegetables and a rosemary jus 19.95  
Fresh Fillet of Loch Salmon ~ with a new potato, sun blushed tomato and rocket salad 18.00  
Pan Fried Sirloin of Scottish Beef ~ with Lyonnaise potato and a black peppercorn cream sauce 21.50  
Chargrilled Vegetable Tian (v) ~ with new ptoatoes, salad leaves and a red pepper coulis 15.00  
Dornoch Firth Mussels ~ cooked in a garlic and white wine cream sauce 19.00  
 Highland Seafood Platter to Share ~ a selection of fresh seafood including crab, langoustine, Dornoch Firth Mussels, Oyster and Golspie Smoked Salmon, all subject to availability, served chilled (minimum 2 persons)  25.00pp  
Sweets
Warm Sticky Toffee Pudding ~ with butterscotch sauce 7.50  
Iced Raspberry Parfait ~ with fresh berries and a red berry coulis 7.50  
Dark Belgian Chocolate Mousse ~ topped with chantilly cream 7.50  
Selection of Fine Cheeses ~ with grapes, celery and oatcakes 8.50
   
 
     
     
     
   
     
 
Sample A La Carte
Size: 94.4 KB		 Sample Table D’HoteSize: 66.3 KB