Staying With Us

En-suite rooms

Accommodation is provided in our modern en-suite rooms, all suitable for couples, families or small groups. Our six En-suite rooms all have bath and showers facilities.

We have furnished our En-suite rooms with the following combinations:

• Double and Bunk beds (max 4 persons)
• Twin and Bunk beds (max 4 persons)
• Twin and 2 Bunk beds (max 6 persons)
• Double and 2 Single beds (max 4 persons)

All rooms are equipped with tea and coffee making facilities, colour TV and free Wifi Internet access.

Travel Cot, Hairdryer, Iron and Ironing Board and are all available upon request

Bunkhouse

Our brand new en-suite Bunkhouse is now available, being equipped with 9 single beds and 2 en-suite shower rooms.
We take bookings for the whole room or by the bed, so can accommodate you whether you are part of a group or travelling solo.
Please note that all the beds are single beds (no bunks!) and we include linen, towel and breakfast in the tariff. WiFi works here too!

Our Menu

We use local and fresh ingredients where possible, as befits our location in the Highlands and by the Sea, and with them we create Contemporary Scottish Dishes, Homemade and Wholesome, Seafood and Vegetarian, Fresh and Organic, and best enjoyed with something from . . .

the Bar

Real Ales (no gas or chemicals), Natural Soft Drinks (no colouring or additives), Natural Mixers (no chemical tainting), Quaffable Wines (no crazy prices) and Lots of Malts (no comment!) . . .

Sample Menu

Food is prepared and cooked by us, in our kitchen, from ingredients sourced as local, fresh, organic and natural as we can, given the season and our location.

We work constantly to treat you to interesting flavours and dishes in a healthy and contemporary style (and we don't have a deep fat fryer!).

Each day our menu changes although there will always be a range similar to the below, supplemented by our Daily Specials of course . . .

Starters:

• Smoked Salmon Carpaccio
• Smoked Venison Taster Platter with Inverness sauce
• Blue Cheese, Fig and Hazelnut Salad with redcurrant vinaigrette (V)
• Pan Fried Scallops with bloody mary salsa
• Moidart Hot Smoked Salmon

Mains:

• ‘Ras-el Hanout’ Skye Lamb slow cooked in a blend of spices, with slow roasted vegetables and fruity couscous
• Warm Salad of Glenuig Smoked Duck with Pears, Beetroot and Orange Sauce
• Moidart Smoked Salmon and Scallop Nicoise
• Wild Boar Bangers and Mash with caramelised red onion gravy
• North African Harira Spicy Bean Stew with wild rice (V)
• Oven Roasted Monkfish with cider sauce, organic herby salad and new potatoes
• Chicken Aku Paku, mild Zanzibar curry, with Rice and Tamatar Aloo
• Annasi Pineapple Curry and wild rice (V)

Desserts:

• Mojito Sorbet
• T'fah Morroccan Apple Pudding
• Lemon Cheesecake
• Chocolate Mousse and Shortbread
• Sticky Toffee Pudding