Phone +44 (0)1835 822261
Type of Cuisine Modern Scottish / European
Chef Peter Snelgar
Number of Covers 70
Lunch 12.00 - 2.00pm Sun
Dinner 7.00 - 9.15pm Mon-Sun
Dryburgh Abbey Hotel is a grandiose Victorian baronial mansion surrounded by acres of parkland by the banks of the Tweed. Naturally, there are panoramic views from the first-floor Tweed Restaurant, which now has a new contemporary look. The peaceful setting overlooking the river sets the stage for a daily menu of exciting, up-to-the-minute dishes.
Star of the show is the new eight-course dinner menu, which opens with canapés and an amuse bouche. Starters of, say, seared West Coast scallops, with a potato fondant, parsley mayonnaise, tomato jelly and red amaranth could be followed by curried parsnip velouté with parsnip pancakes and curry oil. Mains of, say, monkfish wrapped in Parma ham with chervil root purée, mussel casserole, cavolo nero and beetroot jus lead on to a pre-dessert. Finally, sweets, cheese and coffee bring proceedings to a close.
The wine list is an international slate featuring a good spread from across the world interestingly all arranged by grape variety except for the fine and rare section which features a good selection of heavyweights from the old world.
Also featured in: AA Guide.
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