Summer Isles Restaurant

The ambience of the hotel and restaurant is undemanding. People relax easily and find they are among friends. Although most guests like to change for dinner there is little formality. In the interests of freshly cooked food, dinner is served promptly at eight o'clock. As always, the chef will present a single, balanced menu, striving for perfection at every course and making fullest use of the wonderful freshness of raw materials. Given sufficient notice we are always happy to oblige special dietary requirements.

Nearly everything you eat here is home produced or locally caught. Scallops, lobsters, langoustines, crabs, halibut, turbot, salmon, venison, big brown eggs, wholesome brown bread fresh from the oven - the list of real food is endless. With such wonderfully fresh ingredients the chef, Chris Firth-Bernard, provides delicious and healthy fare for which he has won Scottish Chef of the Year and a coveted Michelin Star.

Michelin Star since 1998

Set Five Course Menu for Dinner at £56 per person

Generally closed from 1st November to 31st March annually. Please contact the Hotel directly for further information. Reservations essential: Open for lunch from 12:30 until 2:00pm during the season Open for dinner daily during the season - dinner is served at 8pm

Delicate Mousse of Local Hand Dived Scallops served with Homemade Fennel and Raisin Bread -o0o- Grilled Breast of Young Quail on Wilted Spinach Leaves with a Mushroom Purée -o0o- Grilled Fillet of Ullapool Turbot served with Local Mussels steamed in White Wine and Saffron -o0o- Desserts from our Sweet Trolley -o0o- Selection of Fine Cheeses