Tucked away in Troon, facing out across South Bay, The Rabbit and The Seal is a cosy restaurant and bar, where the menu showcases produce from the best local suppliers. The 78-cover dining room has been designed to blend with the 19th-century hotel, boasting chandeliers made from driftwood and plush velvet armchairs. Here, diners can stop in for lunch, while away the afternoon over tea, or settle in for a hearty evening meal.
During the day, you’ll find lunch options like the restaurant’s signature Ayrshire mussels with ‘nduja, fennel, cider and lovage, alongside salads, burgers and beer-battered haddock and chips. To drink, the house cocktails are a must. Try the smugglers’ trail, a warming blend of Havana Especial, Havana Three-Year-Old, falernum, orange, lime and passion fruit. The bar team are also happy to create something classic or bespoke if you so wish. The wine list is pleasingly varied, offering plenty of old and new world bottles, as well as sparkling and dessert wine. Naturally, there is an extensive selection of single malt whisky, featuring the likes of Auchentoshan, Glen Scotia, Laphroaig and Talisker.
Ordering a la carte at The Rabbit and The Seal, you might start with the house chicken liver parfait, accompanied by pickled chicory and toast. From the sea, you’ll find a grilled Orkney scallop and sea vegetables or whisky cured Loch Duart salmon with cucumber and horseradish. Vegetarians might opt for the buffalo burrata, paired with heritage tomato, peach and heather honey dressing.
For the main event, meat and fish are cleverly paired with seasonal vegetables. Middle white pork chop comes grilled, with rainbow chard and rhubarb for contrast. An Aberdeen Angus flat iron, meanwhile, is a little more traditional, accompanied by shallot and herb salad and bearnaise. A Basque-style burnt cheesecake makes an appearance, as does a hearty sticky toffee pudding with salted butterscotch sauce.