Inverness Hotel, Inverness Hotels & Accommodation

Dining at Bunchrew is a real experience. Our wood-panelled restaurant has fabulous views over the Beauly Firth to the mountains beyond and when dining with us youll often see the most magnificent sunsets to rival any other place in the world.
The food too is superb. Chef Walter Walker currently holds 2 AA Rosettes and is actively working towards a third. His cooking is a fusion of Scottish and European styles using the best of ingredients from the Highland Larder

Sample Menu

• Starter, Boned roast quail stuffed with a wild rice and pine kernel farce accompanied by vegetable ribbons and a tomato and Madeira sauce Avocado and mozzarella salad spiked with palm hearts and served with fresh garden leaves and a basil oil dressing Terrine of wild game with rowanberry and apple relish
• Main Course, Grilled fillet of cod topped by a pesto crust and served with a smoked mussel and saffron sauce West Coast crab cake topped with braised scallops accompanied by rustic leaves in an orange blossom dressing and finished with a pink caviar salsa Pink breast of wood pigeon en croute surrounded by a port and black truffle sauce Char-grilled filet of finest Scottish beef resting on a sweet potato rosti, topped with fried celeriac and surrounded by a piquant shallot sauce Roast loin of West Highland lamb accompanied by an andouillette of guinea fowl and an oregano and thyme jus
• Dessert, Caramelised lemon tart with an Armagnac sauce Cream cheese and Glayva soufflé with tear drops of coulis Duo of white chocolate and dark chocolate mousse topped with a caramel cage and served with fresh strawberries and sauce Picasso

As you approach Inverness on the A9 first follow the signs for the A82 Fort William (last roundabout before the Kessock bridge) then pick up signs for the A862 Beauly/Dingwall road. We are approximately one and a half miles down this road on the right hand side.
 

• Airport, Inverness - Dalcross - 20 km

*Directions included in email booking confirmation