Flyout Menu
Is Andrew Fairlie’s restaurant motto, and we couldn’t agree more. Dining at the restaurant is an experience that merges classic French cuisine with impeccable service, all within a serene and elegant setting. We opted for the à la carte menu, embarking on a memorable culinary journey.
The atmosphere is distinctly traditional, without the modern influences or open kitchen views that have become trendy elsewhere. And of course, there was not a “kitchen tour.” Here, the focus is on the seamless service provided by the waiting staff, who manage every aspect of the dining experience with precision and grace.
The wine list, while extensive and featuring some excellent selections, did seem overpriced. Nonetheless, we found our favorite wines from Kusuda Wines, Pinot Noir, and Pegasus Bay’s Prima Donna. After careful consideration, we chose the Pegasus Bay. The wine was perfectly balanced and tasted divine alongside the food.
Among the dishes, their signature home-smoked Scottish lobster stood out for its exquisite preparation and presentation. The lobster was cooked to perfection, delivering a rich and delicate flavor that truly impressed.
Wild Mushroom – Truffle Ravioli – Wild Garlic – Pea Velouté
The highlight of the evening, however, was the dessert, Lemon & Lime Parfait, which remains vivid in our minds. It surpassed all other courses with its flavors and flawless execution. The dessert was a fitting end to the meal, leaving a lasting impression.
Lemon & Lime Parfait – Basil Lemon Curd – Grapefruit – Crème Fraiche
First time
End of April 2024
2-Star
Airy
Dinner, - à la carte
Extensive wine list
55 - 60 dB
Yes for the restaurant but then we have to stay at Gleneagles which we are not so keen to do again.
Yes