SKYE RESTAURANT

NATURE WRITES OUR MENU

SKYE RESTAURANT
A passion for taste
a devotion to sublime produce
fine dining in jeans

A unique menu prepared with only Scotlands best.
Hand dived Scallops, Creel caught Langoustines, 35 day matured Highland Beef,
Skye Oysters, Kilmuir Lamb, Skye Seaweeds, And much much more ……
We love sharing our discoveries with you and to treat you to a wonderful experience,
without any fuss. Come and taste it at SKYE restaurant. Sláinte mhath!

Indulge in
gloriously delicious
local produce

A LA CARTE

TEMPTATION 2022

Scroll our Sample menu below

Oysters

(Hand dived especially for us in South Skye by our fisherman James)

Natural
3 for 9.00 / 6 for 16.00

Champagne granita
3 for 10.50 / 6 for 20

Nordic
Apple – seaweed – gin
3 for 12.00 / 6 for 22.00

Grilled
sage – thyme
3 for 13.50 / 6 for 25.00

Let them swim

Prosecco / Cava shot 3.00
Champagne shot 4.00
Bloody Mary shot 5.00

Raw Bar

(Hand dived – Creel Caught – Line Caught) 

Scallop
Grapefruit – Fennel 9.00 each

Langoustine
bisque – tomato 9.50 each

Mackerel
Apple – horseradish 12.00

Crustacea & Molluscs

(A seafood extravaganza)

Scottish Shellfish Cocktail
Whit crab – langoustine – prawns – lobster – 29.00

Seafood Platter
Oysters – mussels – scallops – caviar
smoked trout – razor clam – clams and more
70.00 for 1 – 130.00 for 2
Ad half a lobster day price

Royal Seafood Platter
Half lobster – scallops – crab – caviar
langoustines – oysters – clams – smoked trout
mackerel – halibut – mussels and more
145.00 for 1 – 270.00 for 2

Lobster

(Creel caught in the Little Minch by James)

Grilled
Lemon – garlic and almond butter
Whole Lobster day price
Half a Lobster day price

Lobster prawn Linguini
Tomato – ginger – basil 38.00

Starters

Scallop Wellington
(Hand dived especially for us in South Skye by our fisherman James)
Langoustine bisque – buttered leek – herb parcel – seaweed crisps
Starter 18.00 – Main 36.00 

Forager Salad
Vegetarian 8.50         Duck 10.50           Mackerel 9.50

Pie and Pea soup
Vegetarian 8.50            Lamb and smoked bacon 12.00

Cullen Skink
Smoked Haddock soup – leek – potatoes 12.00

Venison
(Wild Isle of Skye roe deer)
Blue Murder cheese – parsley moss
pine nuts – brambles – wild mushrooms 14.00

Cheese Pops
(Orkney Isles cheese)
Goats cheese and spinach pops
cranberry – salad – nuts 10.00

Stone Age Scotland

(developed by thousands of people over thousands of years)

Seeds and nuts black bread – homemade butter – haggis and black pudding
beef tea sauce – tomato marmalade and a glass of Caudell
Starter 18.00 – Main 36.00

Mains

Dover Sole
(North Sea 20oz / 560gr. of sole)

Grilled – Béarnaise 56.00
 Grilled – Meunière -Brown butter – lemon caper 56.00

Best Highland Beef
(born and matured in Skye – fattened in the black Isle)
A minimum of 30 day dry aged Isle of Skye Beef fillet
Bone marrow – asparagus – silky potato – potato crisps – Talisker whisky sauce 42.00

Kilmuir Lamb
(born and matured just north of the hotel)
Roast rack – braised lamb and haggis crockpot
Twice baked rosemary – thyme Orkney cheese potato soufflé shallot
pea puree – beetroot – lamb jus 38.00

Shetland Halibut
(Caught in North Atlantic Scottish waters and landed at Peterhead)
Squid ink barley – cockles – mussels – samphire – herb cream 42.00

Cod
(Caught in North Atlantic Scottish waters and landed at Peterhead)
Poached turkey egg – spinach herb potato cake -white wine sauce 28.00

Scottish Brie
(From Orkney)
Fig – walnut – honey 24.00

Wild Mushroom Stroganoff
(Scottish sourced mushrooms)
Garlic – brandy – cauliflower – nuts – spinach 26.00

Desserts

A beauty
Cream rhubarb cake – marzipan – blueberries – buttercream
14.00

A little Tipsy
Meringue – hung yogurt – walnuts – drunken sultana’s
12.50

Eye of the Storm
Dark and milk chocolate ganache – artisan ice cream – candy floss
14.50

Lovely Lyndale
(Please give 20 minutes cooking time)
Lyndale apples Tarte Tatin – honey & caramel sauce
vanilla ice cream 14.00

High Cheese

(Our favourite Scottish Cheeses)

Blue Murder
Orkney Whisky
Old Smokey Cheddar
Orkney Mustard
Hebridean Blue

Oatcakes – bread – apple chutney – berries
18.00

SKYE Restaurant
at the Flodigarry

A La Carte Dinner Menu at SKYE Restaurant

Our Ingredients:
Our immeasurable passion for food, our number one team, our extraordinary life’s experiences
our limitless imagination and all those wonderful taste memories together with “you”.

Please join us for a pre-drink in our Lounge Bar, Whisky Bar or Terrace.

We serve dinner from 19.00, we take last orders at 21.00. Bar is open from 11.00 every morning

SKYE Restaurant
at the Flodigarry

Seafood Extravaganza
seven course tasting menu

Pull up a chair and we will spoil you with the best of the best fresh seafood our local fishermen (James, Donnie and many more) have caught. A mouth-watering seafood extravaganza.

This tasting menu is served per table.
Preferably start dinner not later than 19.00 as the tasting will take several hours 🙂

SEAFOOD HEAVEN

SEVEN COURSE SEAFOOD EXTRAVAGANZA
TASTING MENU
£90 p.p.

AMUSE BOUCHE
LITTLE CHEFS WELCOME

LOCH FYNE OYSTERS
LOCH FYNE OYSTERS – ONE HOT ROCKEFELLER – ONE ICED CHAMPAGNE

ISLE OF EWE SALMON
HOT AND COLD SMOKED SALMON – SALMON MOUSE AND CAVIAR ÉCLAIR
SEA VEGETABLES – BEETROOT – HONEY MUSTARD

JAMES’S SCALLOP & DONNIES LANGOUSTINE
HAND DIVED KING SCALLOP – CREEL CAUGHT LANGOUSTINE 
COURGETTE – PEA CREAM

ISLE OF SKYE COCKLES & MUSSELS
SPAGHETTI NERO – COCKLES – MUSSELS – RAZOR CLAMS – SEAWEED – CAVIAR<BR>

COD AND LOBSTER
VERY SLOWLY STEAMED COD FILLET – LOBSTER – SPINACH – ASPARAGUS
POTATO CREAM – GARDEN PEA’S – LIME AND CAPER BUTTERCREAM

LEMON AND APPLE
APPLE ROSES AND LEMON ICE

HIGH CHEESE
FIVE FAVOURITE SCOTTISH CHEESES +£14

PEARS AND ESPRESSO
MERINGUE – WALNUTS – FIG – CLOTTED CREAM

COFFEE, TEA AND GOODIES
PETIT FOURS AND CHOCOLATES +£6.50

Available produce will depend on the weather

HIGH TEA

HIGH TEA

AT THE FLODIGARRY

ONLY HOME MADE

WHITE AND WHOLE MEAL SANDWICHES
SKYE SMOKED TROUT – CREAM CHEESE AND CHIVES
HOME CURED HAM – GRAIN MUSTARD MAYONNAISE
TRADITIONAL CUCUMBER SANDWICH

SCONES
PLAIN, FRUIT AND CHEESE SCONES WITH JAM AND CLOTTED CREAM

CAKES AND DESSERTS
CHOCOLATE ÉCLAIR
COFFEE WALNUT CAKE
SKYE SHORTBREAD
CINNAMON SWIRL
MALTED FRUIT LOAF

TEA & COFFEE
PLEASE CHOOSE YOUR EXQUISITE PURO FAIRTRADE TEA OR COFFEE
OR A FRESHLY PICKED GARDEN MINT TEA

HIGH TEA
£30.00 FOR 1 / £52.00 FOR 2

SPARKLING HIGH TEA
INCLUDES A LOVELY WEE BOTTLE OF PROSECCO
£42.00 FOR 1 / £76 FOR 2

G&T HIGH TEA
INCLUDES A GORGEOUS MISTY ISLE
OR CLEAN G (0%) GIN & TONIC
£37.50 FOR 1 / £67 FOR 2


SKYE HIGH CHEESE

OUR SCOTTISH FAVOURITE CHEESES

BLACK CROWDIE
(OR GRUTH DHU) IS A SOFT CREAM CHEESE WITH SLIGHTLY SOUR, TANGY MILKY FLAVOUR FOLLOWED BY A GOOD KICK OF SPICY PEPPER. IT IS HAND ROLLED IN PINHEAD OATMEAL AND CRUSHED PEPPERCORNS.

ISLE OF EWE SMOKED BRIE
GENTLY SMOKED TO GIVE A NEW DIMENSION TO THE DIVINE CREAMY BRIE MADE BY RORY STONE OF HIGHLAND FINE CHEESES IN TAIN. PREPARE TO BE WOWED.

CONNAGE HIGHLAND DAIRY – ORGANIC DULOP
AN UNPASTEURISED SCOTTISH HARD CHEESE TRADITIONALLY CLOTH BOUND AND MATURED FOR 5-7 MONTHS TO CREATE A NUTTY CREAMY TASTE AND A MOIST TEXTURE

ORKNEY SMOKED MATURE CHEDDAR
DARK SMOKED ORKNEY CHEDDAR CHEESE DEEPLY SMOKED FOR THE MATURE PALATE. HAND SMOKED IN THE PICTURESQUE ISLAND SMOKERY ON THE HILL OVERLOOKING HOY SOUND.

BLUE MURDER
AS THE PRODUCERS SAY: A SCOTTISH BLUE CHEESE THAT SCREAMS “BLUE MURDER” COMPLEX AND CREAMY – THIS PARTICULAR BODY IS FACED WITH BOLD CRACKS AND STREAKS OF BLUE, SPICY, STEELY AND SWEET

OUR FAVOURITE FIVE SCOTTISH CHEESES SERVED WITH FRUITS, RICHARDS PORT AND APPLE CHUTNEY, STONE AGE BREAD, BERRIES AND OATCAKES

HIGH CHEESE
£17.50 FOR 1 / £30.00 FOR 2

SPARKLING HIGH CHEESE
INCLUDES A LOVELY WEE BOTTLE OF PROSECCO
£29.00 FOR 1 / £54 FOR 2

SKYE HIGH TEA or
SKYE HIGH CHEESE

A lazy afternoon at the Flodigarry

Enjoy a lovely selection of our fair trade leaf or Flodigarry Garden fresh mint tea.
Enjoy Chef Malcolms exceptional home baking, delicious savouries, scones with our own raspberry jam and mouth watering sandwiches all in the most indulgent of surroundings. The High Cheese is an ode to Scotlands famous cheese.

SKYE High Tea and High Cheese  is served daily throughout Flodigarry Hotel. In the summer you can enjoy the scenery and tranquillity of our gardens overlooked the ocean, In colder times this becomes a magical fireside treat in the cozy Skye Bar our Whisky Lounge.

We serve high tea daily from 13.00 till 17.00.

Join us on a culinary journey

Our commitment
to the environment

NEW SCOTTISH KITCHEN MANIFESTO

PURITY
FRESHNESS
SIMPLICITY
THE FORGOTTEN
AND ETHICS
IN COOKING

Following a set of values and philosophies exceptionally devoted to regional ingredients. Isle of Skye’s Flodigarry Hotel and SKYE restaurant have designed a vivid and provocative new kind of description of Scottish cuisine: The New Scottish Kitchen.

NEW SCOTTISH KITCHEN MANIFESTO
PURITY – FRESHNESS – SIMPLICITY – THE FORGOTTEN – ETHICS

1) To express the purity, freshness, simplicity and ethics we wish to associate to our region.

2) To reflect the changes of the seasons in the meal we make.

3) To base our cooking on ingredients and produce whose characteristics are particular to our climates, landscapes and waters.

4) To combine the demand for good taste with modern knowledge of health and wellbeing.

5) To promote Scottish products and the variety of Scottish producers – and to spread the word about their underlying cultures.

6) To promote animal welfare and a sound production process in our seas,
on our farmland and in the wild.
7) To develop potentially new applications of traditional Scottish food products.

8) To combine local self-sufficiency with regional sharing of high-quality products.

9) To have awareness of consumption within the environment

10) To Treat People Fairly and provide equal opportunities

11) To improve the sustainable use of unknown and unloved land animals and fish – caught by Scottish fishermen – so that future generations can also enjoy it.

12) To join forces with consumer representatives, other cooking craftsmen, agriculture, fishing, food, retail and wholesale industries, researchers, teachers, politicians and authorities on this project for the benefit and advantage of everyone in Scotland.
Signed, Thursday 1 February 2018

Executive chef Skye Restaurant, Flodigarry Hotel, Bette Temming

SUN AND RAIN KISSED

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