Dine at our Michelin Guide Restaurant on Skye
Enjoy Isle of Skye Seafood And Local Produce
Dining at Coruisk House is a celebration of Skye’s incredible island produce. Our food is sourced with care from some of the best local producers and farmers, with each night’s menu bringing together all the very best of Skye’s seasonal ingredients that day.
You can expect to enjoy – fish, shellfish, wild venison, iron age pork, Soay lamb and mutton, all enjoyed in the glow of our warming log fire.
Our langoustines, lobsters and squat lobsters are creel caught and come from the nearby Loch Scavaig and the waters between Elgol and the Isle of Rum. These are landed nightly and brought ashore at Elgol Harbour, only a few steps from our door.
Our 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 and Ben Oakes of Sconser Scallops.
Our venison is wild and stalked in Edinbane by Ross MacRae; our spectacularly delicious lamb is supplied by Ivor MacDonald at Linicro Larder on Skye.
Our bread is lovingly made by Clare at Coruisk House.
Reserved tables are available at 7pm offering a four course set dinner menu for £75 per person (closed on Monday).
Dining at Coruisk House is a celebration of Skye’s incredible island produce. Our ingredients are sustainably sourced with care from the best local producers and farmers. The dinner menu changes daily, with each night’s menu bringing together all the very best of Skye’s seasonal ingredients that day.
You can expect to enjoy – fish, shellfish, wild venison, iron age pork, Soay lamb and mutton, all enjoyed in the glow of our warming wood burning stoves.
Our langoustines, lobsters and squat lobsters are creel caught and come from the nearby Loch Scavaig and the waters between Elgol and the Isle of Rum. These are landed nightly and brought ashore at Elgol Harbour, only a few steps from our door.
Our 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 and Ben Oakes of Sconser Scallops.
Our venison is wild and stalked in Edinbane by Ross MacRae; our spectacularly delicious lamb is supplied by Ivor MacDonald at Linicro Larder on Skye.
Our bread is lovingly made by Clare at Coruisk House and served warm and fresh from the oven.
Dinner reservations Tel: +44 (0)14 7186 6330
We are a very small restaurant with all of our ingredients sourced, and dishes prepared, individually, by ourselves for you. The restaurant is open to guests for dinner by advance reservation only (closed on Monday).
We require 24 hours notice of your reservation so we can accurately source, purchase and make the most of our fresh ingredients and ensure we make the most of our stunning ingredients and produce no food waste.
If you are not staying with us, we ask for card details to secure the reservation.
Dinner is served at 7 pm for all of our guests.
The restaurant is open for dinner reservations from 1 March 2022 until 30 October 2022 (private dining for tables of four can be offered outside of these dates for November (closed in December) and from mid-January.
Full details of our restaurant reservation and cancellation terms are at terms and conditions.
Please inform us of any dietary requirements and food allergies at the time of reservation. Unfortunately, we cannot cater for dietary requirements where no notice is given at the time of reservation.
As we source all our ingredients seasonal and locally, where dietary requirements encompass two or more of our main ingredients we may suggest that unfortunately we cannot accept a table reservation.
A vegetarian set menu is available if requested at the time of reservation.
Unfortunately we cannot cater for intolerances to eggs and/or dairy. .
