Review on Fernhill Hotel

Perched on high ground overlooking the bustling harbour town of Portpatrick, this well-liked hotel stands in secluded grounds with views out to the Irish coast on fine days. The conservatory restaurant makes the most of the setting with its big windows and tables outside on the terrace.

The kitchen's star turn is local seafood - especially creel-caught Mull of Galloway lobsters, which are delivered daily in season. Other sought-after items on the daily-changing menu might include roast quail with duck foie gras, pearl barley risotto and Calvados jus, loin of Highland venison with celeriac mash, wild mushrooms and redcurrant jus, and desserts such as white peach soufflé with rhubarb ice cream.

Fernhill Hotel is also featured in: AA Guide

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Cuisine

Modern European

Chef

Andrew Rankin

Restaurant Opening Times

Lunch: 12.00 - 1.45pm
Dinner: 6.30 - 9.00pm

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Fernhill Hotel

Facilities at Fernhill Hotel

  • Alfresco dining
  • Private dining room
  • Private parties
  • Vegetarian menu
  • 70 covers
  • Family Friendly

Accomodation

Accomodation is available, (31 rooms)

Parking

Private parking is possible at a location nearby

Address

Fernhill Hotel
Heugh Road
Portpatrick
Dumfries and Galloway
DG9 8TD

Customer Ratings on Fernhill Hotel

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Fernhill Hotel Sample Menu

SAMPLE DINNER MENU


Starters

Mull of Galloway lobster and langoustine ravioli
with tomato chutn ey and vinaigrette

Roast quail with foie gras de canard, pearl barley risotto
and apple and Calvados jus

Fig, rocket, pear and Gorgonzola tart
with hazelnut dressing

Cream of parsnip and smoked chicken
with herb dumplings

o O o

Main Courses

Loin of Highland venison
with celeriac mash, baby spinach, wild mushrooms and redcurrant jus

Oven-roasted Gressingham duck breast
with potato rösti, balsamic puy lentils, roast shallots, baby beets and thyme jus

Darne of Scottish Salmon
with confit potatoes, asparagus, spinach and a Merlot reduction

Millefeuille of field mushrooms, potatoes and tomatoes with soy and sage sauce

Aberdeen Angus Beef Fillet with Pont Neuf potatoes, gril led cherry tomatoes, shallots,
chestnut mushrooms and Béarnaise sauce (£5.50 supplement)

Mull of Galloway Lobster "Nurmburg "
with pommes Anna, baby spinach and asparagus (£17.50 supplement)

(Vegetables and potatoes are individually tailored to complement each main dish.
Additional selections of vegetables and potatoe s or a green salad are available on request.)

o O o

Desserts

Tangy passion fruit tart
with coconut ice cream

White peach soufflé
with rhubarb ice cream

Pure Callebaut chocolate délice
with Armagnac ice cream

Selection of homemade ice creams and sorbets
in tuille baskets with raspberry coulis

o O o

Freshly-ground rich roast coffee with homemade tablet

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Fernhill Hotel Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Fernhill Hotel

Virtual Tour of Fernhill Hotel