Review on Cluny Bank Hotel, Franklin's Restaurant

Built as a private residence in early Victorian times, Cluny Bank is set in the best residential area of Forres beneath Cluny Hill, and is now in the capable hands of Lloyd and Julia Kenny. The listed building has a touch of baronial swagger and it stands in lush grounds within walking distance of the Whisky Trail and locally renowned golf course.

Chef Lloyd Kenny changes his menu every two weeks and has good links with local farmers, butchers and the fish merchants of Inverness. Dinner might begin with salmon parfait, lemon and mango salsa or calf's tongue with celeriac rémoulade, before venison topped with creamed horseradish and port sauce or chump of lamb cooked pink with rosemary pea purée. Meals end with an array of desserts narrated by the chef, as well as Scottish cheeses.

Cluny Bank Hotel, Franklin's Restaurant is also featured in: Michelin Guide

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Cuisine

Modern Scottish

Chef

Lloyd Kenny

Restaurant Opening Times

Dinner: 6.00 - 8.15pm Mon-Sun

Accepted credit cards

Visa, Master Card

Online Booking Availability for Cluny Bank Hotel, Franklin's Restaurant

Facilities at Cluny Bank Hotel, Franklin's Restaurant

  • Private parties
  • Vegetarian menu

Accomodation

Accomodation is available, (8 rooms)

Parking

Private parking is possible at a location nearby

Address

Cluny Bank Hotel, Franklin's Restaurant
69 St Leonard's Road
Forres
Moray
IV36 1DW

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Cluny Bank Hotel, Franklin's Restaurant Sample Menu

SAMPLE A LA CARTE MENU


Prologue
Potato and Spring Onion Soup (v, gf)
Five Pounds and Twenty-Five Pence
Our own Hot-Smoked Salmon, Chickpeas, Gremolata(gf, df)
Eight Pounds and Ninety-Five Pence
Wild Boar Terrine with Port Poached Pear (gf, df)
Nine Pounds and Twenty-Five Pence
Pan Fried Scallops, Hazelnut Puree, Apple Salad (gf, df)
Twelve Pounds and Ninety-Five Pence
Griddled Asparagus with Sauce Gribicheand Parmesan Shavings (v, gf)
Seven Pounds and Seventy-Five Pence
Chicken Caesar Croquettes
Eight Pounds and Seventy-Five Pence

The Main Event
8oz Aberdeen Angus Fillet Steak â€" Cluny-style Beef Wellington
Twenty-Eight Pounds and Ninety-Five Pence
Pan Fried Loin of Lamb, Spiced Beetroot (df, gf)
Twenty-Six Pounds and Ninety-Five Pence
Sea Bass Fillets with Chorizo Cassoulet (gf*, df)
Twenty-Two Pounds and Ninety-Five Pence
Honey and Soy Duck Breast topped with Crispy Noodles (df)
Twenty-One Pounds and Seventy-Five Pence
Calf’s Liver, Tattie Scone, Pancetta and Port Jus
Twenty-Two Pounds and Fifty-Five Pence
Guinea Fowl Supreme wrapped in Parma Ham with Apricot, Barley Broth (df)
Twenty-One Pounds and Eighty-Five Pence
Goan Fish Curry with Monkfish and Prawns (gf, df)
Twenty-Three Pounds and Eighty-Five Pence

All main courses are served with a Medley of Vegetables and the Chef’s choice of Potatoes.

Finale
Choose from a Selection of Homemade Desserts narrated by the Chef
Six Pounds and Fifty Pence

Platter of Scottish Cheese saccompanied with Peter’s Yard Biscuits
Seven Pounds and Ninety-Five Pence

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.

Cluny Bank Hotel, Franklin's Restaurant 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 Cluny Bank Hotel, Franklin's Restaurant

Virtual Tour of Cluny Bank Hotel, Franklin's Restaurant