The Marcliffe Hotel’s Conservatory restaurant focuses on the use of some of Scotland’s best ingredients. The team here are so proud of the pedigree of their chosen produce that they even list the suppliers on their menu alongside each dish. Scottish langoustines, say, are detailed as being caught by Jimmy Buchan from Amity.
With a modern British menu, you can expect classic dishes brought up to date with little twists from head chef Ross Spence. A shellfish bisque is served with a lobster and crab ravioli, for instance, and the range of steaks cooked over charcoal are supplied by McIntosh Donald of Portlethen and dished up with tempura onions, organic watercress and a choice of sauces and sides. Seafood fans are equally as pandered to with a dedicated king crab and lobster menu which throws its net further than Scottish shores, featuring crab from Russia and the world’s largest tiger prawns from the central eastern Atlantic.
When it comes to drinks the wine list is extensive, showcasing over 400 bottles from around the world and there’s also the option to choose from more than 100 whiskies, should you fancy a dram. As one might expect there is a fully stocked bar to boot, offering everything from gin and tonics to big-name soft drink brands.
The dining space itself is light and airy, in line with its bright and spacious conservatory setting. Tables are draped in crisp white and dressed with sparkling white crockery and paper-thin glassware. During warmer weather there’s a stylish terrace to enjoy breakfast or lunch on.
The Marcliffe Hotel’s restaurant offering also extends to a more casual drawing room menu, which features things like soup and sandwiches served throughout the day in a cosy lounge-style space, and there’s an afternoon tea and a Sunday lunch each week too.