Skye's excellent landscapes and culinary offerings are brought together at Coruisk House, a location that offers customers a unique experience to enjoy Isle of Skye seafood and local produce in its purest, most high quality form. Ingredients at this restaurant are sustainably sourced with the utmost care from local producers and farmers. As the menu changes daily, you will be delighted by a different dish every time you visit, and know that you'll be enjoying some of the very best that Scotland has to offer. Everything delicious is on offer here, from fish and wild venison to iron age pork and mutton. You will enjoy your food in the glow of warming wood burning stoves.
The team at Coruisk House are very passionate about sharing with customers where they get their ingredients and produce from, for a fully transparent experience. The langoustines, lobsters, and squat lobsters are sourced from the nearby Loch Scavaig and the waters between Elgol and the Isle of Rum. These delicious crustaceans are caught using creels and are brought ashore at Elgol Harbour, just a short distance from the restaurant, and are fresh every night. Then, mussels are rope grown by Peter MacAskill of Loch Eishort Mussel Culture. And lastly, the scallops are carefully hand-dived in Sconser by David and Ben Oakes of Sconser Scallops, making sure you taste the highest quality seafood.
Reserved tables are available at Coruisk House at 7pm and offer a four course set menu each day of the week, except for on Mondays, when the restaurant is closed. Guests are asked to make their booking at least 24 hours in advance so that the team has the chance to source and prepare the very best food for you.