Click on the links below to view our menus:
COVID 19 Information.
When we’re back to normal… whenever that may be.
As far as possible we use regional ingredients such as Cumbrae oysters served with Isle of Harris sugar kelp aromatic water or Highland red venison. Elanor, our head chef is developing our Skye larder dishes, using foraged and home grown ingredients. Talisker quail eggs or Fiskavaig spooties anyone?
Vegetarian options are available (we can cater for vegans and other dietary requirements too but please give us as much notice as possible).
We welcome dogs and families. Also families with dogs.
The bar is open daily until October 13th. After that Friday, Saturday and Sunday until April when we return to daily opening. We are closed all the way through January. Please check for Christmas and New Year opening.