Wednesday, 26 November 2014

The Gannet

Until 7pm they serve small plates. The service is vey good with Kevin in particular being professional whilst personable.
The food is actually very good, showing good technique and a refined touch, although one might say even for small plates the portion size are a touch parsimonious. However, overall you will forgive that, as it is a pleasurable dining experience.

Perfectly cooked scallop with very tasty confit chicken thigh.

Good smoked salmon as home cured but being in Scotland you can get better.

Tasty chicken terrine

Pulled pork croquette

The house specialty duck egg with black pudding scotch egg.

Good triple cooked chips with vinegar, crunchy outside, soft inside.

The richest of the dishes, a great winter dish slow cooked diamond of beef with pomme purée.

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