The Galley does not have a set menu but here are a few ideas. Simply choose the type of food you would like to eat and call to book your visit.

Do you have a group of between 4 and 12 people? The galley on the hill is the perfect venue for a unforgettable meal. Firstly get the group to agree a menu, decide the date and time you would like to eat and call to book. Three course meals cost from £25 per head, this includes table water from our local burn and tea/coffee. You are welcome to bring your own alcoholic and non-alcoholic drinks but please take your empties away with you. We regret that we have to charge £2 per item to recycle your empties which have to be taken by boat to Mallaig.

Menu Ideas

To start;

Warm chickpeas and hummus served with Persian flatbread and a green salad

Pistachio and Feta dip served with Persian flatbread and a green salad

Home caught and smoked mackerel pate served with freshly baked bread and a green salad

Fennel, cherry tomato and crumble gratin served with freshly baked bread

Red pepper soup with olives, preserved lemon and yoghurt served with freshly baked bread

Asparagus and new potato chowder served with freshly baked bread

The Main Event;

Roast pumpkin with lemon hazelnut risotto, with leek and parmesan sauce served roast root vegetables

Mushroom strudel with port wine sauce served with new potatoes and seasonal greens

Citrus spiced salmon served with new potatoes, herb stuffed tomatoes and seasonal greens

Creamy smoked fish pie with crusted pumpkin wedges and seasonal greens

Lemon and herb roast chicken with roast potatoes and root vegetables and seasonal greens

Chicken with caramelised onion and cardamom rice, roasted spiced butternut squash with char-grilled green vegetable and tomato salads (fragrantly spiced but not hot)

Chicken and Toulouse sausage cassoulet with new potatoes and seasonal greens

Lemony pork meatballs with spaghetti, large mixed salad and garlic bread

Beef rendang, a rich Malaysian curry cooked with coconut milk, mixed vegetables in a mustard and cumin sauce and rice (medium hot)

Spicy lamb tagine with herb couscous, roasted spiced butternut squash and a char-grilled green vegetable salad (fragrantly spiced but not hot)

To Follow; 

Pistachio and lemon shortbread with seasonal fruit compote and cream

Seasonal fruit tart served with cream - baked lemon and rhubarb, roasted peach and almond or strawberry and vanilla custard

Rich chocolate tart, with seasonal fruit garnish and cream

Gingerbread Pudding with ginger wine and brandy sauce, custard or cream

To make it a special occasion please book well in advance (3 days minimum). Doune is very remote and it takes time to source and collect the ingredients for your meal. Please advise us of any dietary requirements at the time of booking.

 

There is a minimum spend of £100 per booking

We accept payment by cash or bank transfer, we have no facilities to accept cards