Monachyle Mhor

Chef proprietor Tom Lewis is hot on seasonal, local produce and puts a 30 mile cordon on fish, meat and other produce that he can’t grow or pick himself. Sit in the conservatory overlooking lochs Viol and Doine where the daily changing menu mirrors this committed chef’s eclectic, modern tastes. Oysters with vodka and lime topping or roasted asparagus with mizuna, Parma ham and Hollandaise might be first up. Halibut gets a crust of spring onion and ginger plus a Shetland mussel and coconut broth while local venison in a game jus or chicken with truffle stuffing continue the meal. Finish with roasted white nectarine cobbler or a chocolate amaretto pot. A list of ninety wines covers France and the New World.

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