This post combines two of my favourite things: fine
dining and interesting interior design. After a lovely afternoon sitting on the
patio in our room relaxing after a long day’s drive, read about my unexpected guest at The Taynuilt Hotel sea themed room, my fiancé and I went
downstairs for our exciting fine dining experience.
How many times have you not gone to a restaurant, which offers
fine dining because you were worried you would feel uncomfortable, judged,
based on how you look, and out of place? Fine dining can be a formal
event and for first timers it can be a bit intimidating, especially when
flowers appear on your main course and you are not sure if you should eat them
or if they are there purely for decorative purposes.
Let me share with you a secret that is well worth a visit, the
Taynuilt Hotel and its Snug Restaurant, which currently holds 2 AA Rosettes and
are trying for a third. It is the perfect place to start your fine dining
experience, where you will not be judged, nor be put off by this fantastic
experience. David, the general manager, makes you feel welcome and is happy to
share his knowledge about the food with you and answer any question you might
have.
Interior design incorporates original features of the old coaching
inn and creates a warm, welcoming atmosphere with Scottish accents and
features.
Before I knew we had been welcomed by David, who is also a whisky
and wine lover, and our wine glasses were filled with the delicious house rose
in no time and it was time to take our seats.
When I am going to a place which offers fine dinning I am expect a
bit of magic, theatre, something that attracts my attention. Taynuilt
Hotel received its second AA Rosettes in 2016 and it was for a very good
reason. Aperitifs were exactly what I believe fine dining should be
all about. A show of dry ice that gave a very magical 'Alice in Wonderland'
look as the cloud descended upon a bed of moss within a delightful rustic
wooden tray. It did its magic and left us waiting for more goodness on a
plate!
Starter was an easy choice for me! Naturally I went for hand dived
Isle of Mull Scallops with Simon Howie black pudding, cauliflower puree &
truffle oil, it was spot on! Sweet scallops beautifully working with spicy
black pudding.
My date decided to go for a duck liver parfait with Cointreau
jelly served with toasted sourdough and garden salad. Delicious!
Ballimore Farm Hebridean Lamb with Petit Pois a
la franchise and home smoked pancetta was one of the specials of the day.
Flavorsome, juicy lamb was scrumptious! Roasted new potatoes, suggested by
David, worked exceptionally well with both dishes. I am a big potato eater however
my date is not so keen on potatoes so they must have been purely delicious as
there were none left at the end!
Saddle of Perthshire Roe Deer tickled my date’s taste buds. How
did I know? Well, let’s just say that sharing was not an option.
There is now way I could forget about the desserts! When I was
younger I tried to like Crème Brulée in a poor attempt to feel more French and
sophisticated, but I just did not like them no matter how hard I tried. I can
truthfully say that this was the first Crème Brulée I have enjoyed. Definitely
a dessert worth having multiple times at the Taynuilt Hotel!
I finished dinner on a very light, terrific, and fruity note with Strawberry
Soufflé.
After mouthwatering dessert we had two choices: stay and enjoy some
more wine, or go for an evening wander around the picturesque village. Wine is
good but beautiful scenery is even better!
As the wine is so tempting, upon returning from our lovely walk we
continued our chat in the charming and cosy bar.
Remembering all of the delicious moments I had makes me want to
pack my bag, jump into a car, and drive straight back to the Snug Restaurant at
Taynuilt Hotel. I could easily imagine having an exclusive event there during the
upcoming winter. Sitting next to a wood burning stove with mulled wine in my
hand and with friends and family would be incredibly romantic and intimate.
Menu
Aperitif
Amuse
- Cauliflower Veloute topped with truffle oil
Homemade
Hebridean sea salt oatcake smoked salmon with garlic and lemon mayo
Starters
Hand
Dived Isle of Mull Scallops
with
Simon Howie black pudding, cauliflower puree & truffle oil
Duck
Liver Parfait with Cointreau Jelly
served
with toasted sourdough & garden salad
Main
Courses
Saddle
of Perthshire Roe Deer
served
with a smoked butternut squash puree, baby turnips, tender stem broccoli &
Jus
Ballimore
Farm Hebridean Lamb with Petit Pois a la franchise & home smoked pancetta
Side
Order
Roast
New Potatoes
Desserts
Taynuilt
Hotel Strawberry Souffle
served
with creme anglaise & homemade milk ice cream
White
Chocolate & Vanilla Crème Brulée
with chocolate
soil, chocolate rocks, popping candy, honeycomb and served with peat smoked sea
salted ice cream
Where is your favourite fine dining restaurant or are you more into casual restaurants?
Where is your favourite fine dining restaurant or are you more into casual restaurants?
Ah, I've already admired some of this on your insta! In my opinion every dish that has flowers sprinkled on top is a winner!
ReplyDeleteIt was delicious! I would definitely have scallops again. The black pudding combined with sweet scallops worked extremely well. Plus of course beautiful presentation with attention to details made everything Insta perfect.
DeleteFood looks so delicious and I'm in love with the rustic interior! Sounds like a really great place! xx
ReplyDeleteTaynuilt Hotel has big plans for the interior design. I would love to return and check it out sometime next year. I am sure it is a perfect place for a bloggers' cosy winter event.
DeleteWhat a lovely place!!
ReplyDeleteKathy x
www.alongcamekathy.blogspot.co.nz
You should visit when you have free weekend! :) x
Delete