Gordon's

Don’t be discouraged by the unpretentious building in which this intimate 24 cover restaurant is housed. A reassuring clutch of awards lining the walls lets you know that there’s some culinary wizardry in store in this very Scottish restaurant with rooms. Chef Garry Watson cooks confident, up-to-the-minute food. Wild mushrooms picked in the nearby Angus woods might appear in a chanterelle spatzle and hazelnut emulsion with poached duck egg. A warm salad of squab pigeon marries the salty flavour of pancetta with a bitter sweet burnt orange dressing. Judicious sourcing sees Perthshire venison make an appearance alongside sweet potato and goat’s cheese dauphinois. Finish with local cheeses and walnut bread or homemade ice creams.

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