Review on Bosville Hotel, Dulse & Brose
The Dulse & Brose restaurant specialises in modern Scottish cuisine with Gallic overtones - thus Loch Slighachan halibut might be poached in citrus butter and served with creamed lettuce, langoustine sauce and crispy Argyll ham. Fish might also be represented Skye shellfish broth, Bracadale crab salad and pan-roast organic salmon on cauliflower and potato puree with tempura- oysters and a mussel stew.
Carnivorous alternatives could include seared loin of Highland lamb with pearl barley, shiitake mushrooms and redcurrant jus, while the star of the dessert list is a 'wee dram' (Talisker and soda jelly with homemade shortcake, blueberry ice cream and fruit compote). The array of artisan Scottish cheeses is also well worth investigating.
Light lunches and evening meals are available in the casual Merchant Bar, where the menu features steaks, pasta, roasts, braised lamb shank and the like.
Bosville Hotel, Dulse & Brose is also featured in: Michelin Guide, AA Guide
Rate this RestaurantCuisine
Franco-Scottish
Chef
Peter Cullen
Restaurant Opening Times
Lunch: 12.00 - 3.00pm
Dinner: 6.00 - 8.15PM
Accepted credit cards
Visa, Master Card, American Express