Review on Balcary Bay Hotel
Taking its name from the bay on which it stands, this white-painted hotel was originally used as a hideout for smugglers who were bringing contraband in from the Isle of Man during the seventeenth century. Across the water there are stunning views of sea and the Cumbrian peaks in the distance.
Bistro-style lunches are served throughout the week, but the main event is dinner in the stylish restaurant. The kitchen makes good use of Scottish produce for a menu that is full of creative twists and unexpected touches. Seared Kirkcudbright scallops are paired with sweetbreads and served on a crisp rösti with radish salad, while squab pigeon is 'coffee barbecued' and paired with foie gras, onion pistachio marmalade, celeriac and brioche.
Sorbets might include a 'hot lemon and iced gin fizz' version, while main courses continue the invention with the likes of roast loin of Highland venison with pear Tatin or grilled tournedos of Wester Ross salmon with spiced lentils, lobster tortellini and fig chutney. Desserts could feature banana and rum crème brûlée, and the 100-strong wine list provides a good spread from most major producing countries.
Balcary Bay Hotel is also featured in: Michelin Guide, AA Guide
Rate this RestaurantCuisine
Modern European
Chef
Craig McWilliam
Restaurant Opening Times
Lunch: 12.00 - 1.30pm Sun
Dinner: 6.45 - 8.15pm
Accepted credit cards
Visa, Master Card