Our refreshed a la carte menu for the spring and summer season features all of your favourite seafood dishes along with some new dishes created by Head Chef Laura Milne and her team using fresh, seasonal and, whenever possible, locally sourced produce.
Choose from guest favourites langoustines, lobster or mussels or try a new dish including: Crispy Pulled Duck & Prune Bon Bons, Inverawe Smoked Salmon and Hot Roast Salmon Mousse, West Coast pan seared scallops with celeriac purée and grilled chorizo with a seaweed crumb.
Follow these with grilled fillet of West Coast seabass with pancetta wrapped asparagus, olive & basil crushed potato, sunblush tomatoes and salsa verde. Tempted? Take a look at the full a la carte menu here>
3 new wines to try
Making new discoveries for our wine list at The Pierhouse hotel is both a pleasure and an interesting experience. Guided by Master of Wine, Jonathan Pedley, we'd like to introduce you to three of our latest additions. See the full wine list here>
A super new white wine which is proving extremely popular is our Spanish Rioja Blanco Viura. Produced by CVNE Monopole this lovely new white Rioja is a crisp, zesty, dry white that is light-bodied and underpinned by lemony fruit. With a pale straw appearance, the nose is fresh and the palate is dry. Partners extremely well with Shellfish.
2016 sees the appearance of a wonderful new French House Rosé which is actually a Grenache Merlot Rosé. Produced by Les Vignerons, this lovely rosé is a pale, peachy, pink, dry Rosé which has delicate red fruit and crisp acidity of the Grenache that blends perfectly with red berries and passion fruits of Merlot. This rosé makes an excellent partner with both white fish and shellfish.
Making an instant impact on our wine list this year is a fantastic full bodied red from Barossa in South Australia. The Yalumba Old Bush Vine Grenache is full-bodied and warming in the mouth, with low acidity and smooth tannins. Surprisingly subtle on the nose, exhibiting ripe red fruit and oak aromas. Rich & elegant and an excellent partner with meat and cheese.
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