Review on The Cross
It would be hard to dream up a more peaceful setting for a personable restaurant-with-rooms than this converted water-powered tweed mill. The Gynack Burn is just a stone's throw from the terrace, and the whole place is surrounded by acres of grounds bursting with flowers and wildlife. Inside, rough-stone walls and heavy beams blend seamlessly with modern artwork and contemporary table settings.
The cooking here is unfussy, raw materials are treated with the respect they deserve, and the owners are obviously keen to support their local food network: they even name most of their suppliers. An appetiser of line-caught mackerel with rhubarb salsa might open the show, before home-smoked Gressingham duck with cherry compote or seared Skye scallops with pea and pancetta broth. Among the list of main courses you might be surprised to find up-market 'fish & chips' alongside rump of Shetland salt-mash lamb with sweet vegetable tagine and shallot couscous.
Dinner menus change every day, but the choice of desserts could run to hot chocolate fondant with chilli ice cream or classic lemon tart with Alvie raspberries. The wine list is a serious slate of mature vintages, with French classics and New World bottles offering great value across the board.
The Cross is also featured in: Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern British
Chef
David Skiggs, David Smith
Restaurant Opening Times
Dinner: 7.00 - 8.30pm
Accepted credit cards
Visa, Master Card
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