Cuisine
The Raemoir holds 2 AA rosettes for its fine food and has consistently held this since 1996. Head chef, Dougie Scobie, joined Raemoir last year from Ballathie House Hotel and along with a very accomplished brigade has introduced some exciting new dishes to the menus.
Non resident guests are welcome for lunch and dinner
Come and enjoy the bar with its open log fire and sunny aspect overlooking the front lawn where you will be able to see everything from helicopters landing to our beautiful family of woodpeckers that come and visit the bird table.
On sunny days enjoy eating outside in the sunshine.
EASTER SUNDAY DAY LUNCH - 4th APRIL
Pressed Terrine of cornfed Chicken, Goats Cheese & Basil
Wrapped in Parma Ham, Avocado & Chilli Compote
Tian of Hot Smoked Salmon
Lemon Crème Fraiche, Avruga Caviar, Cracked Pepper Crostini
Creamy Soup of Spring Pea & Mint
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Carved Honey Roast Gammon
Grain Mustard Mash, Apple & Rosemary Compote, Sesame String Beans,
Woodland Mushroom Gravy
Herb Crusted Fillet of Cod
Roast Garlic Pomme Puree with Broad Beans, Parsley & Lemon
Roast Breast of Free Range Chicken
Pan Fried Brioche, Spinach & Nutmeg Puree, Creamed Butternut Squash,
Red Wine Syrup
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Freshly Baked Lemon Tart
Served with Vanilla Mascarpone
Dark Chocolate & Raspberry Marquise
Orange Caramel
Selection of Cheese
Tomato & Star Anise Chutney, Grapes, Chutney & Oatcakes |
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Raemoir House Hotel, Banchory, Aberdeenshire, Scotland AB31 4ED Tel: 01330 824884 hotel@raemoir.com