Elgol lobster brulee, lobster bisque, cocktail oatcakes; or
smoked hake mousseline, kedgeree sauce; or
double dived Sconser king scallop, wild mushrooms, apple mint buerre blanc
cod fillet, cod brandade, smoked cod tempura, sauce gribiche; or
Orbost iron age pork four ways, caramelised apples, almond sauce
desserts and cheese:
chocolate layered bavarois, Isle of Skye Sea Salt salted caramel ice cream; or
triple ginger steamed pudding, vanilla and Drambuie ice cream; or
Scottish cheeses, Skye honey, toasted Isle of Skye Black Ale bread
(£4.00 supplement for cheese as a third course or £10.50 as a fourth course)
We are a very small restaurant and all of our ingredients are sourced, and dishes prepared, individually, by ourselves for you…. We are essentially a ‘two man band’! So in order to manage our bookings and ensure our dinner guests have the best possible experience in this wild and remote location, here is how we do things………
Dinner reservations are taken through the above phone number. We ask for card details to secure the reservation. The restaurant is open to guests for dinner only, and only by advance reservation. Reservations at least 24 hours in advance are essential. The restaurant is open for dinner reservations from 1 March 2019 until 19 October 2019. We bring guests into our restaurant at allotted times (two seatings 6.45 pm and 7.45 pm) in order to be able to optimise the preparation of our dishes and our standards of service. There is a charge made to the card for late cancellations or in the event that restaurant guests do not arrive for their reservation. Full details of our restaurant reservation and cancellation terms are at https://coruiskhouse.com/tcs/
Please inform us of any dietary requirements and food allergies at the time of reservation. We cannot cater for dietary requirements where no notice is given at the time of reservation. Where dietary requirements encompass two or more of our main ingredients we may suggest that unfortunately we cannot accept a table reservation. Vegetarian and vegan menus are available if requested at the time of reservation. We offer a short menu to ensure the use of the freshest ingredients. Our menu changes every day. Please have a look at the sample menu before you make a reservation. Here is the link https://coruiskhouse.com/restaurant/ .
We look forward to welcoming you to Coruisk House
Iain and Clare
We look forward to welcoming you to Coruisk House where you will experience our dishes prepared using the wonderful larder of the best ingredients we can source, both wild and cultivated, that can be found in and around Elgol and Skye. We use the freshest seasonal ingredients to prepare dishes that celebrate the local sea and land, including seasonal herbs from our garden.
Our langoustines, lobsters and squat lobsters are creel caught and come from Loch Scavaig and the waters between Elgol and the Isle of Rum, and are landed nightly at Elgol Harbour by our local fishermen. Mussels are rope grown on Sleat’s Loch Eishort (by Peter MacAskill of Loch Eishort Mussel Culture) and scallops are hand dived in Sconser (by David Oakes of Sconser Scallops).
Our venison is wild and stalked on the land around the Macleod’s Tables on Skye; our pork, supplied by Rachael and Keith Jackson from their farm on the Orbost Estate, is known as “iron age pork” as the variety features about 80% wild boar; the Jackson’s lamb is of the Highland Soay breed.
Our fish comes from the nationally known merchant Andy Race of Mallaig, including wild sea trout and his own peat-smoked salmon.
Our dishes feature the luscious aromas of the herbs of Roger Whiddon at Isle of Skye Fresh Produce, his fresh leaves and our own edible flowers and home-grown herbs, including apple-mint and lavender.
All our dishes are made by us on the premises, to your order. Clare makes all of our bread by hand – crusty loaves perfect for finishing off some mussel cream sauce or rich smooth fish soup. She makes many delicious breads including sunflower and pumpkin seed bread; shallot, hazelnut and raisin bread; walnut bread; cabernet sauvignon bread – and her very popular savoury brioche, and black treacle breads.
Take care not to fill up on her bread though as our puddings too are homemade and too good to miss! Try our wonderful triple chocolate bavarois, rhubarb or bramble parfait, crowdie cheesecake and the ever popular triple ginger steamed pudding. Our ice-creams, all made by Iain, include Skye Sea Salt salted caramel; lemon thyme, cardamom, and white chocolate and lavender (home-grown!).
We change our menus in accordance with the seasonal availability of ingredients. The dishes on the sample menu on our Restaurant page give a flavour of the type of dishes you can expect. If you have any special dietary requirements please do let us know in advance. Whilst we are primarily known for our seafood and Highland meats, we are delighted to add further vegetarian dishes to our daily menus or to cater for gluten free diets when asked in advance of the date of a dinner reservation.
You need a hearty breakfast to explore this amazing landscape. To start your day we offer freshly ground Perth Bean Shop coffee, a selection of teas and freshly squeezed orange juice, Perthshire berries (when in season). Iain’s creamy porridge and delicious homemade granola with spicy pear compote or apple and cinnamon compote. Clare’s homemade bread makes wonderful toast for breakfast and is accompanied by our homemade preserves. For cooked breakfast you can choose from a full cooked breakfast (including Stornoway black pudding which is not to be missed), or, creamy scrambled eggs with Andy Race peat smoked salmon, or, Iain’s wonderful Scottish pancakes (his secret recipe..), glistening with melted butter and perhaps sweetened with golden syrup, maple syrup or even a little Colonsay honey…. Enjoy!