Our food is inspired by our rural and coastal surroundings

At the heart of our kitchen is our beautiful wood fired oven. From this versatile fireplace, we will create artisan bread, rustic pizza, cakes and wood-oven cooked dishes using traditional, seasonal ingredients and new and exciting products from our delicatessen. All hand-made in-house daily.

Simple but satisfying food is our focus with an unpretentious and homely menu in an informal café bar setting.

Our sharing boards provide the perfect communal dining experience all enjoyed with a glass of carefully selected wine, handcrafted beer or something non-alcoholic from our ever-changing driver’s menu. Or, you are always welcome for tea, coffee and cake.

MENU

SAMPLE MENU - SUBJECT TO CHANGE

SMALL PLATES

Sourdough bread with olive oil and balsamic for dipping 3

Wood fired prawns in chilli and garlic sauce 7

Patatas Bravas 5

Wood fired chorizo 5, add morcilla 2

Padron peppers with lemon, cumin and smoked sea salt 5

Chorizo croquetas 6

Brandade (salt cod pate) with crisp bread 7

Wood fired pork and beef meatballs in rich tomato sauce 8

Marinated mixed olives 4

Wood smoked chilli, cumin and fennel nuts 4

SHARING PLATES

Charcuterie - a selection of cured meats, olives, pickles and bread sticks
Cheese - a selection from our deli counter with jelly, pickle and crackers


Mixed charcuterie & cheese board

small 14 or large 18

Individual portions of meat or cheese One piece 3 Two 6 Three 8

PLATES

Soup with sourdough bread or oat cakes and Orkney butter 5

Wood fired mackerel with a fresh rhubarb salsa 9

Uig Lodge smoked salmon with crunchy fennel and celeriac remoulade, pea shoots and toasted sourdough 10

Chicken noodle miso broth with boiled egg, peanuts, chilli and fresh herbs 9

Spanish lentils flavoured with bay and juniper served with a choice of:
Seasonal wood roasted vegetables and tahini sauce 8

Black Isle spicy sausage and smoky paprika onion jam 10

West Coast scallops and salsa verde 12

Tomato and creamy mozzarella burrata salad with balsamic dressing and micro greens 9

Spicy, lip-licking chicken wings 8

Wood-fired asparagus, crispy maple rashers and a dippy dukkha duck egg 10

Posh butter beans on toasted sourdough with crispy kale or crispy ham 8

Black Isle flat iron steak sandwich with chimichurri, crispy onions, rocket and chips 13

Turkish marinated lamb, fresh tzatziki, pomegranate, red onion, flatbread and mixed leaves 14

Sumac and preserved lemon marinated chickpeas with sun blushed tomatoes, plant- based yoghurt dressing, red onion and spinach 12

Eat your greens crostini topped with mixed peas and beans in a lemon, Connage crowdie and mint dressing 9

Fish and chips small 9 / large 14

10oz aged Black Isle rib eye with garlic butter, braised little gem lettuce,
chips or wood fired new potatoes 21

Chicken supreme with smoky paprika, chilli and garlic or lemon and thyme served
with a crisp citrus slaw, green salad, chips or potatoes 13

PIZZAS

Margherita – tomato and mozzarella finished with rocket and basil 10

Great Glen Salami or chorizo on tomato and mozzarella 12

Marinara – tomato, garlic and basil, without cheese 10

Ortolana – tomato, mozzarella and season vegetables 12

Puttanesca – tomato, mozzarella, capers, olives, anchovy, chilli and onion 14

Pizza Bianca – Taleggio, new potatoes, coppacolla and rosemary 14

Garlic bread with or without mozzarella 10

PASTA

Linguini with meatballs served in a rich tomato sugo 14

Linguini in a slow cooked rich tomato sugo 10

Gluten free pasta available

Spinach and Ricotta tortellini with mascarpone, pine nut and spinach sauce 12

Crab and black charcoal tortellini in a rich bouillabaisse 14

SIDES

Green salad from Maggie’s farm 4

Vegetables 3

Tangy citrus slaw 3

Wood roasted new potatoes in rosemary and sea salt oil 3

Traditional chip shop chips 3

Little Dippers 2

Aioli, Tartare, Chimichurri, Peppercorn, Mushy Peas