Hotel, dinner, bed and breakfast

Bed and breakfast boutique hotel accommodation
Dining: The best Scottish local ingredients
The Restaurant, Brasserie and bar.
Visit Scotland **** Small Hotel Automobile Association Rosette

Location map

The Royal at Tighnabruaich
Argyll, Scotland

The Royal at Tighnabruaich

This page: Dining, Tariff and Map.
Previous page: Introduction and bedroom accommodation.

Dining, Tariff and Map

The Mckie family who own and run the hotel are passionate about the local produce both from the land and the sea. Their suppliers are from the community round about who dive, fish, trawl, hunt, gather and farm, to supply the hotel with scallops, langoustines, lobsters, crabs, mussels, oysters, venison, beef, lamb... and their cuisine has won two AA Rossettes for culinary excellence.

All the dishes are individual and the menu changes regularly to reflect the best of what's available. Roger Mckie with his daughter Louise create delicious dishes and were nominated for Scottish Chef's Best Rural Chef of 2005 award.

Dinner in the The Crustacean restaurant:

Automobile Association Rosette
Taste of Scotland ****

Sample menu - Land

Venison Liver Parfait, Redcurrant Bread.
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Oyster Mushroom Soup.
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Carrot Sherbert.
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Roast Pheasant, Red Cabbage, Glazed Shallots, Local Mushrooms.
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A range of Scottish Cheese with Homemade Oatcakes.
Chocolate Cappuccino Pudding, Lavender Cream.

Right; Evening light. View from a table in The Crustacean.

View from the Dining Room

Sample menu - Sea

Grilled and Iced Oysters
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Homemade Pasta, Mussels and Clams, Shellfish Reduction.
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Local Langoustine, Creamed Garlic.
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Sorbet.
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Smoked Salmon Soup.
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Halibut and Loch Fyne Scallops, Fennel Puree, Wilted Spinach, Seafood reduction.
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Choice of Dessert

Fresh Seafood

Dinner in the The Deck brasserie:

Menus on the The Deck can include;

Hand dived Loch Fyne Scallops served with a Herb Salad.
Local Langoustine caught by Arthur Keith served shell on with Creamed Garlic.

A Tartlet of Roasted Red Peppers & Goats Cheese.
Carpaccio of Venison - Venison with a Dunsyre Blue and Red Onion Salad.
Dozen Oysters served on Ice or Grilled.
Mussels cooked in white wine.

Main Courses:
Aberdeen Angus - Scotch Sirloin.
Fillet of Buccleugh Beef with a Mustard Crust.
Venison Fillet - Venison stalked by Winston Churchill.
Local Lobster, Green Salad, Mayo or Lobster Thermador.
Mussels and Langoustine with our own Linguini.
Seared Loch Fyne Salmon, Smoked Salmon Mash, Creamed Leeks.
Local Cod, Tapenade Sauce, Mash and Sugar Snap Peas.
Hand Dived Loch Fyne Scallops and Monkfish served with creamed Celeriac, Braised Cabbage and Black Pudding.
Halibut or Turbot, Leeks, Mash, Lemon dressing.

Dining in the Brasserie

View from a table on The Deck.

Breakfast:

Smoked Haddock

For Breakfast you can choose from a table laden with fruit, fruit salads, yoghurts, cereals, and home-made bread.

Cooked breakfasts include such delicious local dishes as Peat Smoked haddock, Loch Fyne Kippers, Venison Sausage (deer stalked by Winston Churchill), Black Pudding, Potato Scones, Haggis, as well as free range eggs.

Teas, Coffee and Hot Chocolate.

Or you may like, at extra cost, Vodka and Tomato Juice or a glass of House Champagne, with Loch Fyne Scallops and best Ayrshire Bacon - very popular with seafarers!

Below, left to right:
Brasserie Lounge, Brasserie Bar, Shinty Bar, Lounge.

Breakfast table
bar bar bar bar

Tariff:

TARIFF 2006 (prices in £)
Room Rates
Standard Room (Portavadie) 100
Garden Room (Kilfinan) 110
Garden Superior Room (Melldaloch) 140
Seaview Room (Kyles, Ardlamont, Inchmarnoch, Auchenlochan, Ostal) 140
Superior Seaview Room (Loch Riddon, Loch Ascog, Loch Fyne) 180
Winter Deals for February and March (to 31/03/2006)
Room Type 1 Night 2 Nights 3 Nights
Standard Room 100 160 210
Garden Room 110 180 230
Garden Superior Room 130 210 280
Seaview Room 130 210 280
Superior Seaview Room (Loch Riddon, Loch Ascog, Loch Fyne) 180 280 360

All prices are per room and are based on a bed and breakfast rate. Stays of 3 nights or more less 10%. All rooms have telephone, dvd player, television, clock radio, tea tray with homemade shortbread, hairdryer and Moulton Brown toiletries. Superior Rooms also have super king sized beds or 4 poster, bath robes, extra toiletries and fruit and flowers. Each room is decorated differently and has its own special appeal.
Valentines Weekend: Special Menu. £25 extra per room includes flowers, Champagne and chocolates.
New Year 2006: Three night package including piper, live Scottish music and fireworks - from £500 per person.
Complementary: tea, coffee and shortbread will be served in the lounge from 4.00pm till 5.00pm daily.
Dogs: by arrangement only with own bedding; daily charge of £3.00 per night.
Smoking: our restaurant and all our bedrooms are strictly non-smoking. Smoking is permitted in the Shinty Bar area. Extra cleaning charges may apply.
Restaurant: we serve meals in both our fine dining restaurant, Crustacean and our more informal Deck Brasserie. Sunday and Monday food served from the Deck menu only.
Deposit: a £20.00 per person non-refundable deposit taken on booking.

To enquire or to book:

Please contact:
Bea Mckie

The Royal at Tighnabruaich
Tighnabruaich,
Argyll, PA21 2BE
Scotland, UK
Tel: 01700 811239
Fax: 01700 811300
or from outside the UK:
Tel: 44 1700 811239
Fax: 44 1700 811300

Please tell the Mckies you found The Royal at Tighnabruaich through About Scotland!

Back to:
Introduction and bedroom accommodation.

Royal Hotel

Directions: There are 3 main ways to get to Tighnabruaich:
1. By yacht.
2. Take west bound M8 to Gourock for ferry to Dunoon.
3. Take the west bound M8 to Erskine Bridge (toll) then head west along Loch Lomond side on the A82 to Tarbert. Then take the A83 to the A815 (Dunoon) junction turning left. Follow signposts to the A886 to Strachur and turn right to on to the A8003.

Map of the area:

Map of Cowel peninsular, Argyll and Bute
Dining, Tariff and Map

This page.
Dining, Tariff and Map

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Introduction and bedroom accommodation page:

The Royal at Tighnabruaich

The Royal at Tighnabruaich: nessy@royalhotel.org.uk Tighnabruaich, Argyll, Scotland. Tel: 44(0)1700 811239

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