Lobster bisque with three breads (brioche, corn bread and black treacle bread) and smoked tomato butter
Lemon sole with sauce champenoise, wilted chard, squat lobsters and lumpfish caviar
Venison musselburgh, venison fillet, juniper tuile, pear and thyme crumble, celeriac, sweet potato game chips
Assiette of chestnut brandy mousse in dark chocolate, honeycomb crisp, salted caramel sauce, pear tarte tatin, cardamom ice cream
or selection of Scottish cheeses
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 by advance reservation. The restaurant is open for dinner reservations from 1 March 2021 until 30 October 2021 (private dining for tables of four can be offered outside of these dates for November (closed in December) and from mid-January. Please contact us for details). We offer a four course set menu at £65 per person showcasing Skye ingredients in delicious dishes. Dinner is served at 7 pm for all of our guests. In these still uncertain times and due to social distancing and restricting numbers in the restaurant, priority is given to house guests. Please reserve a room to be certain of a table being available for you. 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. 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. A vegetarian set menu is available if requested at the time of reservation. Unfortunately we cannot cater for intolerances to eggs and/or dairy. We offer a set four course dinner menu to ensure the use of the freshest ingredients. Our menu changes every day.
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 and vegetables 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 and Ben Oakes of Sconser Scallops).
Our venison is wild and stalked in Edinbane by Ross MacRae; 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 award winning husband and wife team, Margaret and Murdo who run the Fisherman’s Kitchen at the Old Ferry Slip, Kyle of Lochalsh and also the nationally known merchant Andy Race of Mallaig.
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. New for this year Green Grows Glasnakille, Andy and Kathy, are supplying amazing rhubarb, varieties of kale and chard, okahijiki and even edible seaweed….
Chanterelles always feature when in season but we are sworn to secrecy for their location……..
and ‘hot off the press’ – we are taking Bla Bheinn beef from Sara and John Mackinnon of ‘Mrs Mack’s Farm Shop’. This amazing beef is from cows fed on land within a mile of Coruisk House. It is well worth calling in to see Sara at Mrs Mack’s in Torrin to take some of their beef home with you….
All of our dishes are made by us on the premises.
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 and the format of our four course set menu. If you have any special dietary requirements please do let us know in advance. We are primarily known for our seafood and Highland game and meats. We offer a four course set vegetarian menu but please ask for this at the time you make your accommodation reservation. We cannot unfortunately offer the vegetarian menu at short notice.
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 brioche is served fresh at breakfast and/or toasted and is accompanied by our homemade preserves. Croissant and pain chocolat are also available. 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 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 local honey…. You can add a side of bacon if you would like to…. Enjoy!