Food

And dining at The Royal Highland Hotel is a truly sublime, and very versatile experience. Here guests can linger over lunch or enjoy a leisurely dinner or supper; the carefully and tastefully judged ambience, atmosphere and service in the restaurant will really invoke that true feeling of wellbeing. Let us whet your appetite a little with some sample menus:

Lunch Menu

Prices apply when ordering your MAIN COURSE from the COLOUR CODED MENUS below:
(choose either a starter OR pudding with one main course)

Add a THIRD COURSE for £5.25
Note that supplements apply to some items.

  • GREEN SECTION

    One Course £7.95
    Two Courses £8.95

  • BLUE SECTION

    One Course £9.95
    Two Courses £10.95

  • PURPLE SECTION

    One Course £13.95
    Two Courses £14.95

CHOOSE ANY ONE STARTER

CHEF'S SOUP OF THE DAY
served with crusty bread & butter

SEAFOOD TOMATO PASSATA SOUP
blended mussels, salmon, & prawns bound in a thick tomato passata

CLASSIC PRAWN COCKTAIL
( £1.25 Supplement )
north atlantic prawns in creamy marie-rose dressing on a bed of salad

LEMON RISOTTO
with an onion and shallot coulis

CRISPY POTATO SKINS & CREAM CHEESE
served with chimichurri salsa & garlic mayonnaise

CHICKEN LIVER PATÉ
( 95p Supplement )
tasty and smooth paté served with crusty bread

HAGGIS, NEEPS & TATTIES
traditional combination with a whisky & onion sauce

SEASONAL GREEN LEAF SALAD
trio of leaves with garden vegetables in vinaigrette dressing

ITALIAN GARLIC BREAD
toasted rustic bread with napoli sauce & melted mozzarella

SWEET CHILLI CHICKEN SKEWERS ( £1.25 Supplement )
coated in hot chilli sauce with a hot garlic chutney

JAPANESE PANKO CUTLETS
breaded cutlets with a herbed & spiced vegetable stuffing served on a pear & walnut salad, served with a sweet garlic relish & soy sauce

CAJUN BREADED MUSHROOMS
with garlic mayonnaise and salsa

FRESH HONEYDEW MELON
with fresh strawberry, orange segments & raspberry coulis

BREADED BRIE & CHUTNEY
chutney made with red currants & sweet mangoes

TEMPURA OF TIGER PRAWN
( £1.25 Supplement )
5 tiger prawns accompanied by a thai soy & ginger relish

CHOOSE ANY ONE PUDDING

ICED RASPBERRY & DRAMBUIE PARFAIT
pooled in a fresh raspberry coulis

BAILEYS RICH DARK CHOCOLATE
in a smooth white chocolate terrine with a lush bronzed baileys sauce
& chocolate ice cream

CRÉME BRULÉE
served chilled with a caramelised top and our own shortbread

BABA AU RHUM CAKE
infused in a dark rum syrup served warm with vanilla ice cream

FRESH FRUIT WITH HOME-WHIPPED CREAM
finished with a raspberry coulis

HOT BANANA FRITTER SURPRISE
( 95p Supplement )
with coconut ice cream, coconut flakes & lashings of butterscotch sauce

FAMOUS STICKY TOFFEE PUDDING ( 95p Supplement )
with lashings of hot treacle sauce & vanilla ice cream

ICE CREAM & BANANA EXPLOSION
trio of ice cream with pistachios & belgian chocolates in a brandy snap basket

EXOTIC MALIBU PINEAPPLE
coconut ice cream, coconut flakes with malibu on roasted pineapple

MAIN COURSES

Green section

BEEF STEAK PIE
( £1.25 Supplement )

cooked in a rich gravy topped with puff pastry lid, served with chips & peas

HAGGIS, NEEPS & TATTIES
traditional combination with a whisky & onion sauce

CHICKEN & MUSHROOM
in a creamy white wine sauce topped with a puff pastry lid, served with
chips & peas

FRESH FLAKED SALMON SALAD
flaked salmon, rocket, potatoes in a olive tapenade dresing

BROCCOLI & BLUE CHEESE PASTA
in a cream sauce over penne pasta

THAI GREEN CURRY CHICKEN OR VEGETABLE
served with a timbale of rice

GREEN PEA & MUSHROOM RISOTTO
in thyme infused cream sauce with parmesan cheese

HERBED VEGETABLE TEMPURA SALAD
with soy & ginger dipping sauce on trio leaf salad with peppers, tomatoes, cucumber, celery & carrot in oil & vinegar dressing

Blue section

PESTO CHICKEN FILLET PASTA
creamy pesto sauce over penne pasta with toasted garlic bread

NORTH SEA HADDOCK & CHIPS ( 95p Supplement )
in guinness batter, with chunky chips, peas & charred lemon

CRISPY CHICKEN GOUJONS SALAD
with coleslaw on a trio leaf salad with peppers, cherry tomatoes, cucumber, celery & carrot salad in oil & vinegar dressing

ARTISAN SPIRAL SAUSAGE
on butter mash with sautéed onions & rosemary wine jus

GLENMORANGIE CHICKEN
in a malt whisky cream & onion sauce with rice & vegetables

CRUMB MUSHROOM ARRABIATA
in a garlic, tomato & red chilli pepper sauce over penne pasta topped with five breaded mushrooms with toasted garlic bread

TENDER BEEF CURRY
chicken tikka massala or vegetable curry also available
cooked in a traditional rich indian gravy served with a timbale of rice,
fruit chutney & crispy popadum

GRILLED MINUTE STEAK 180g
( £1.95 Supplement )

with onion rings, mushrooms, roasted cherry tomatoes & chips

Purple section

LAMB SHANK
( £1.95 Supplement )

in a rich rosemary jus on herbed mash with vegetables

SEAFOOD RISOTTO
tiger prawns with blended mussels, salmon, squid & prawns in a green pea risotto with toasted garlic bread

CHICKEN BALMORAL
chicken breast stuffed with haggis, in a creamy whisky onion sauce, served with herb butter mash & vegetables

BACON ‘KILTED’ HADDOCK
in french mustard & wine, baked gently, wrapped in smoked bacon
with butter mash & vegetables

ALEPPO CHORIZO CHICKEN
served in a mexican aleppo spice & paprika cream sauce with lemon
risotto, pickled gherkins & vegetables

SCOTTISH SALMON FILLET
on a bed of asparagus & mash with chive butter sauce & vegetables

CHARRED RIBEYE STEAK 225G
( £2.95 Supplement )

with onion rings, grilled mushrooms, roasted cherry tomatoes & chips

GRILLED GAMMON STEAK
topped with fried egg & pineapple, served with chips & peas