Review on Stac Polly
Established in 1990, the original Stac Polly comprises a labyrinth of authentic rough stone-walled cellars and passages, which help to generate a highly atmospheric mood for visitors at lunch and in the evening.
The kitchen takes Scottish ingredients seriously, but applies plenty of modern twists and turns along the way. Roast baby goats' cheese set on a beetroot and sherry bavarois or baked filo parcels of haggis with red wine and sweet plum sauce have appeared among the starters, while main courses could span anything from seared breast of mallard with leg confit, pineapple relish, whisky and game jus to roulade of Loch Duart salmon filled with king prawn mousse served with a pinto bean and tarragon cake.
Cheeses from Iain Mellis might round things off perfectly; otherwise go for one of the desserts, such as steamed lemon pudding with citrus sauce and blackcurrant sorbet. There's plenty of gluggable, everyday drinking on the well-chosen wine list.
If you're wondering about the restaurant's odd name, it refers to a mountain in the northwest Highlands, known in Gaelic as 'Stac Pollaidh' (which apparently means 'peak of peat moss'). It has distinctiveness and individual character – just like the restaurant, say its owners. There's a second outlet at 38 St Mary Street.
Stac Polly is also featured in: Hardens, AA Guide
Rate this RestaurantCuisine
Modern Scottish
Chef
Andre Stanislas
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Mon-Sat
Dinner: 6.00 - 9.30pm
Accepted credit cards
Visa, Master Card, American Express