B8062 from Auchterarder to Crieff. Menus are created by chef Willie Deans using only the finest Scottish produce, prepared with great skill and imagination.
Service is warm and friendly without being intrusive.
Pressed terrine of ham hough and foie gras, with parsley juices, raisin vinaigrette and pressed girolles. Braised turbot, lime leaves, crisp fried salmon sausage, fricassee of peas, cardamom creamed leeks.