A former croft with low, beamed ceilings, stone walls and a red tin roof, the restaurant is cosy with a log fire, wood burning stoves and a relaxed comfortable atmosphere. The emphasis is on using the freshest of local West Coast ingredients complemented by a list of well chosen, food friendly wines which reflects our own interest and explorations. We stock Fyne Ales from up the road at Cairndow, plenty of Scottish gins, Italian Vermouths, and whisky from the nearby Campbeltown & island distilleries.
Our menus are short, simple and change frequently. We like to cook rare breed pork from Auchinbreck, dry-aged, grass fed, scotch beef, Tayvallich black faced lamb, Ormsary pheasant, herbs, salads and berries from our own garden, local chanterelles and wild garlic. We use delicious Gigha milk, Kintyre eggs, Isle of Ewe smoked salmon, very local mackerel, incredibly fresh Tarbert landed lobsters, crab, scallops, langoustines and Isle of Gigha halibut. We make all our own bread, jam, marmalade, chutneys, sorbets and ice creams.