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

A LA CARTE DINNER MENU

A WEE CHEFS WELCOME

PRE-STARTERS

FORAGER SALAD
SALAD LEAVES – BERRIES – NUTS – SEA VEGETABLES – HERB BREAD CRUSTS
VEGETARIAN – £8,50
WITH CHICKEN – £10.50
WITH SMOKED MACKEREL – £9.50

OYSTERS
3 natural OYSTERS £9
6 naturel OYSTERS £16
3 Nordic OYSTERS £12
6 nordic OYSTERS £20

PIE AND PEA SOUP
a flakey golden pastry bonnet covers a lovely garden pea soup,
Kilmuir lamb, potato, thyme, mint & smoked bacon
fine herbs, mustard and pickled beetroot £8

***

STARTERS

SALMON
OUR OWN BEECHWOOD HOT SMOKED SALMON – COLD SMOKED SALMON
CAVIAR – BEETROOT CREAM – CUCUMBER – BORAGE £13.50

VENISON

HEATHER HONEY CURED ISLE OF SKYE VENISON
BLUE MURDER CHEESE – REINDEER MOSS – PINE NUTS – BRAMBLES
WILD MUSHROOM CRISPS £12.50

SCALLOPS
SHETLAND SCALLOPS – BRAISED LEEK – PICKLED ONION
BLACK PUDDING BREAD – CAVIAR – BORAGE £14.50

TO FOLLOW

28 DAY DRY AGED ISLE OF SKYE HIGHLAND BEEF<BR>

FILLET – CHEEK – BONE MARROW CRUST– BUTTERNUT SQUASH
ELERIAC   FONDANT POTATO – £42

BLACK ISLE LAMB
ROAST RACK – BRAISED SHOULDER BON BON – HAGGIS STUFFED BELLY
POTATO & BEETROOT TERRINE – KALE- CARMELIZED SHALLOT – £36

SHETLAND HALIBUT
PAN SEARED HALIBUT – SQUID INK – PEARL BARLEY – COCKLES
SAMPHIRE – SAFFRON CREAM – £38

LEMON SOLE
STEAMED LEMON SOLE – CRUSHED POTATOES – CABBAGE
MUSSELS – LEMON AND DILL BUTTER – CAVIAR – £26

LENTIL CAVIAR
BELUGA LENTILS – CARROT – NUTS – BERRIES – GARLIC
ROASTED TOMATOES £24

***

TO FINISH

I’M TO FULL FOR A DESERT DESERT
3 HOME MADE FLODIGARRY TRUFFELS £6
6 HOME MADE FLODIGARRY TRUFFELS £10

TRUFFELS TAKE AWAY BOX (3 – £5 / 6 – £9 / 12 – £15)

DEATH BY CHOCOLATE
CHOCOLATE PEANUT & HAZELNUT DELICE – ORANGE SORBET
CHOCOLATE HAZELNUT POWDER £12.50

APPLE & RHUBARB CRUMBLE
APPLE – RHUBARB – RASPBERRIES – CINNAMON – VANILLA ICE CREAM
RHUBARB MERINGUE £12.50

STRAWBERRY SOUP
FILLED WITH FRUIT, SPICES AND SWEET FLAVOURS £8

SELECTION OF SCOTTISH ARTISAN CHEESE
ORGANIC CROMAL
ISLE OF ARRAN WHISKY
ORGANIC CLAVA
BLUE MURDER
ORGANIC HOMEMADE OATCAKES – RICHARDS APPLE & CRANBERRY
CHUTNEY – BREAD £14.50

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

LUNCH

SKYE SOUL SOUP AND BROTH BAR
LUNCH MENU

SOUP MAINS

SKYE PIE AND PEA SOUP – £12
(KILMUIR LAMB STOCK)
SOME SOUPS NEED A FIRESIDE, OTHERS REQUIRE A SUMMER AFTERNOON.
THIS SOUP DEFIES SEASONS AND TASTES AS DELICIOUS
IN THE SPRING AS IN THE SUMMER, AUTUMN OR WINTER.
A FLAKEY GOLDEN PASTRY BONNET COVERS A LOVELY GARDEN PEA SOUP, KILMUIR LAMB MINT JELLY & SMOKED BACON, DARK BROWN BREAD, FINE HERBS, MUSTARD AND PICKLED BEETROOT

BEST FRIEND: A TRADITIONAL SCOTTISH WHISKY PUNCH (HOT OR COLD) £6

PARTAN BREE – £14
(SKYE BROWN CRAB SOUP)
MORE COMMONLY KNOWN AROUND THE WORLD AS CRAB BISQUE, PARTAN BREE IS A CLASSIC SCOTTISH DISH WHICH TAKES ITS NAME FROM ITS INGREDIENTS.
PARTAN BEING THE GAELIC FOR CRAB AND BREE A SCOTS TERM FOR SOUP
SKYE BROWN CRAB, ONION, FENNEL SEEDS, CARROT, BAY LEAVES, GARLIC, TOMATO & BRANDY
WARM GIANT LEMONY CROUTONS AND CRAB MAYONNAISE

BEST FRIEND: A COSMOPOLITAN COCKTAIL AS A PLEASING
CONTRAST TO THE RICH SAVOURY CRABMEAT – £9

SCOTCH BROTH – £8.50
(KILMUIR LAMB STOCK)
THE EPITOME OF A TRADITIONAL SCOTTISH SOUP!
THIS TRADITIONAL SCOTTISH SOUP CONTAINS EVERYTHING AND ANYTHING, BUT THE TWO ESSENTIAL INGREDIENTS ARE LAMB AND BARLEY
LAMB LEG, PEARL BARLEY, CARROT, ONION, LEEK, CELERY, CELERIAC, TURNIP, GARLIC, WHITE CABBAGE, WARM BROWN BREAD, PARSLEY BUTTER

BEST FRIEND: A HOT OR COLD CIDER COCKTAIL £8

CULLEN SKINK – £9.50
(SMOKED HADDOCK BROTH)
THIS SOUP WHICH ORIGINATES FROM THE FISHING VILLAGE OF CULLEN IN THE NORTH EAST OF SCOTLAND WILL ALWAYS BE SYNONYMOUS WITH A SOUP THAT IS WARMING AND LIFE-GIVING
TRADITION HOLDS MANY TALES OF THIS SOUP THAT IS TRADITIONALLY MADE WITH (FINNAN HADDIE) THE SMOKED SMALLER CATCH FROM THE FLEET AND LOCAL POTATOES. COMFORTING AND CREAMY YET FULL FLAVOURED, CULLEN SKINK IS A MEAL IN A SOUP
SMOKED HADDOCK, LEEKS, ONIONS, BAY LEAF, FISH STOCK, MILK & CREAM
DILL BREAD, LIME BUTTER AND SMOKED HADDOCK CRISPS

BEST FRIEND: A CHILLED GLASS OF WHITE SLOW’ CHENIN BLANC – £7.50

SCOTTISH ONION SOUP £8.50
(HIGHLAND BEEF STOCK)
THE PERFECT COMFORT FOOD
ASIDE FROM ENJOYING ITS HEARTY TASTE IN EARLIER DAYS THEY REALISED THAT IT WAS ALSO RATHER EFFECTIVE AT COVERING THE SMELL OF A HEAVY NIGHT OF DRINKING. IT QUICKLY GAINED THE NICKNAME ‘THE SOUP OF THE DRUNKARDS AND TO THIS DAY, IT IS THE PREFERRED HANGOVER CURE IN MANY HOUSEHOLDS.
SLOWLY COOKED CARAMELISED ONIONS, WHITE WINE AND COGNAC
CRUNCHY BAKED CROUTON TOPPED WITH SCOTTISH CHEDDAR CHEESE

BEST FRIEND: MOULIN GIMIE MERLOT – £6.60

FLODIGARRY’S “HAIRST BREE” STYLE (HOTCH POTCH) – £9.50
(VEGETABLE STOCK)
HOTCH POTCH IS A WONDERFUL EXAMPLE OF HOW GOOD SIMPLE SCOTTISH FAYRE CAN BE. HAIRST BREE IS OLD SOCTS FOR HARVEST BROTH AND IS THE ALTERNATIVE TITLE FOR THIS ONE POT MEAL. OUR RECIPE IS BASED ON ONE FROM THE COOKERY BOOK OF LADY CLARK OF TILLYPRONIE, FIRST PUBLISHED IN 1909. WHAT MAKE THIS RECIPE SPECIAL ARE THE SHREDDED LETTUCE, SPRING ONIONS AND MINT ADDED AT THE END, MAKING IT INSTANTLY FRAGRANT.
PEAS, TURNIP, CELERY, CELERIAC, CABBAGE, LEEKS, ONION, PARSLEY, CARROTS.
SEEDED BREAD, HERB BUTTER, SPRING ONIONS, MINT AND SHREDDED LETTUCE

BEST FRIEND: CHILLED OR HOT FRESH MINT TEA – £3,50

COCK-A-LEEKIE SOUP – £9
(FREE RANGE CHICKEN STOCK)
A SCOTTISH FAVOURITE FOR CENTURIES, RECIPES FOR COCK-A-LEEKIE GO BACK AT LEAST AS FAR AS THE 16TH CENTURY AND AS IN MANY OLDER VERSIONS, THE CHICKEN IS SERVED IN WHOLE PIECES, SITTING IN THE SOUP.
FREE RANGE CHICKEN, LEEK, PARSLEY AND BARLEY
WARM BREAD AND PRUNES (AS IN THE ORIGINAL RECIPE)

BEST FRIEND: SCOTTISH PLUM BRANDY LIQUEUR AND TEA £7

SOUP DESSERTS

STRAWBERRY SOUP
FILLED WITH FRUIT, SPICES AND SWEET FLAVOURS £8

CHOCOLATE FONDUE
LIQUID BELGIAN CHOCOLATE – HOME MADE MARSHMALLOWS- FRESH FRUIT
£12.50 FOR 1 PERSON
£17.50 FOR 2

TRADITIONAL RHUBARB SOUP
LOVELY SMOOTH SUPER CHILLED RHUBARB TOPPED WITH CREAM AND MINT £8.50

SKYE Soul Soup
and Broth Bar

Delicious food in it’s purest liquid form

Bones, vegetables, spring water, fire, love and time.
Skye Soul Soup and Broth the old way made new again.
Skye’s kitchen makes all traditional Scottish and inspirational soups the old-fashioned  way.

And all from scratch and Very very slowly simmered.

Join us for lunch daily in the Restaurant, Conservatory or Terrace.

We serve lunch from 13.00, we take last orders at 15.30.

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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