Named in tribute to the year of Turnberry Hotel's opening, 1906 is the cornerstone of the establishment’s dining experiences. The restaurant is currently under the guidance of executive chef Ryan Murphy, and has undergone a revitalisation in recent years, filling the restaurant with creativity and freshness. The update has unveiled a contemporary reinterpretation of classic French cuisine, enriched by the vibrant flavours of Scotland's finest offerings. In 1906, only the highest quality of Scottish ingredients found their place on the menu.
When it comes to meats, each cut of beef undergoes a meticulous 25-day ageing on the bone process, and seafood is responsibly sourced from the local Ayrshire waters. Vegetables are grown just miles away at Dowhill Farm. So, any visit to 1906 is ready to delight you with locally and responsibly sourced food. The restaurant allows you to immerse yourself in the panoramic beauty of spectacular sea views while enjoying extraordinary food.
For breakfast, enjoy the Burns breakfast, made with Arran cheddar hash potato with haggis, fried egg and hollandaise, or the Scotch pancakes with maple syrup, Scottish berries and crème fraiche. On the side, maybe you’ll have a glass of fresh juice, and some delicious freshly brewed coffee.
On the dinner menu, starters include the 1906 lobster bisque with avocado, black garlic and tomato, along with the muscade pumpkin veloute with Katy Rodgers creme fraiche. There are also starters of wild mushroom and truffle orecchiette with aged parmesan and rocket, and a smoked haddock souffle with cullen skink veloute with poached quail eggs and braised leek. Mains include the gigha halibut with shellfish chowder, Dow Hill root vegetables and crisp fennel salad, along with Highland venison loin with a piccolo parsnip, Dow Hill white turnips and creme de cassis jus.