British
0.5 miles
A truly breathtaking building, Dalhousie Castle sits majestically amidst nine acres of wooded parkland. With a private chapel, spa, sumptuously furnished rooms and a barrel-vaulted dungeon home to a fine-dining restaurant, it offers tranquillity and luxury conveniently close to Scotland's capital.
The two restaurants within the castle offer two contrasting styles of dining, but both have quality at the fore. The Orangery serves everything from breakfast, brunch and lunch, to afternoon tea and dinner, whereas the fine-dining Dungeon Restaurant - boasting two AA rosettes - is a more formal affair. It was in this atmospheric restaurant we began our culinary journey with an amuse-bouche of miniature salmon croquettes, dressed with a tomato-infused mayonnaise, followed by a lightly seasoned asparagus mousse and a subtly balanced consommé. Meat and fish are, naturally, locally sourced and the menu references head chef Francois Giraud's time in France, so it was no surprise my succulent fillet of Scottish beef with a rich Port glaze served alongside a dome of pomme Anna was a triumph and my companion's butter-poached lobster and delicate stew was nothing short of exquisite. The evening ended on a high note with desserts of cherry consommé and sorbet accompanied by a creme frite and tuile, and sweet Scottish strawberries cradled on a fine pastry base with iced soufflé and balsamic meringue
The two restaurants within the castle offer two contrasting styles of dining, but both have quality at the fore. The Orangery serves everything from breakfast, brunch and lunch, to afternoon tea and dinner, whereas the fine-dining Dungeon Restaurant - boasting two AA rosettes - is a more formal affair. It was in this atmospheric restaurant we began our culinary journey with an amuse-bouche of miniature salmon croquettes, dressed with a tomato-infused mayonnaise, followed by a lightly seasoned asparagus mousse and a subtly balanced consommé. Meat and fish are, naturally, locally sourced and the menu references head chef Francois Giraud's time in France, so it was no surprise my succulent fillet of Scottish beef with a rich Port glaze served alongside a dome of pomme Anna was a triumph and my companion's butter-poached lobster and delicate stew was nothing short of exquisite. The evening ended on a high note with desserts of cherry consommé and sorbet accompanied by a creme frite and tuile, and sweet Scottish strawberries cradled on a fine pastry base with iced soufflé and balsamic meringue
Opening Hours:
| Mon: | 7.30am-9pm |
| Tues: | 7.30am-9pm |
| Weds: | 7.30am-9pm |
| Thurs: | 7.30am-9pm |
| Fri: | 7.30am-9pm |
| Sat: | 7.30am-9pm |
| Sun: | 7.30am-9pm |
