Ballachulish House is proud to offer a Michelin award winning menu prepared by our Resident Head Chef Mr. Allan Donald, formerly of Gleneagles and Inverlochy Castle, who has won many awards in international competitions for his culinary creations. Together with Sous Chef, wife Eileen Donald, Senior Sour Chef, Iain Dunn, chef de partie Sean McGown and commis chef Stewart Hardie, they are creating unique five course menus combining innovative dishes based on classic Scottish fare often presented with modern interpretations. Building upon the historic French influence within the region, the fixed nightly menu is preceded by canapes in the drawing room by the fire. Guests are often entertained by a young piper from the village before being escorted into the dining room. The table d hôte menu starts with appetizers such as
• Tartlet of peat smoked fish with wild mushrooms crusted with Mull-cheddar rarebit
• Ballotine of potted and oak smoked salmon with potato salad, sour cream and chive oil
• Ballachulish House smoked duck with orange and elderberry sauce
Soups represent the second course of the meal and provide a seasonal tasting of fresh ingredients from the region-- all locally grown and presented in an elegant fashion. Some of the offerings include:
• Cream of woodland mushroom soup with sippets
• Consomme of West Highland game en croute
To refresh the palate and prepare for the entrée, guests are then served fresh granite often prepared with fruits harvested from the house orchard:
• Granite of home grown green apples
• Granite of mulled spiced pears
The entrees are either meat or fish and vegetarian dishes are available upon request. Ballachuish House prides itself on offering only premium quality meats and fresh local fish. Our daily offerings may include:
• Rosette of prime Highland beef glazed with Arran mustard and herb crumble
• Seared hand dived scallops presented in a puff pastry with chive creamed potatoes
• Rack of Skye lamb with spinach and wild mushroom farce, boulangeire potatoes and a filo basket of garden vegetables.
Dessert is the crowning glory to the meal. In addition to a selection of fine Scottish cheeses from various regions we also offer selections such as:
• Iced parfait of Blairgowrie berries with nougatine tuille and heather honey Anglais
• Rich chocolate marquise with griottine cherries and pistachio coulis
• Ballachulish House cranachan set in a cage of spun sugar with fresh Highland raspberries
Vintage wines from France, Germany, South Africa, Australia, Chile and California complement the menu. Coupled with the ambience and level of service, Ballachulish House offers an elegant dining experience that sets new standards of excellence in the region.
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