With some of the finest seafood on our own doorstep, our chefs are in their element when it comes to producing the dinner delights for waiting diners. Our chefs work with the fisherman coming into Oban Bay to source the freshest seafood for the menus. Our Scottish Buccleuch beef is farm-assured, while our steaks are traditionally matured for a minimum of 28 days to ensure maximum flavour, tenderness and quality. Lammermuir Luing beef and red deer venison from our Crerar Home Farm also feature on our menus. Our Spanish Josper charcoal-fired grill achieves temperatures of over 400ºC to deliver an exceptional texture and flavour to meat dishes.
“The views from the conservatory and lounge were absolutely stunning, especially watching the sunset. The food in the restaurant was also excellent, really high quality and cooked to perfection.”
Tipping Our Team
Most of our guests now prefer to pay via debit or credit card and be able to include a service charge for great service. To make this easier we have added an automatic service charge - we’ve made it a default 10% which you can change to any percentage you wish, including no service charge.
Our teams have always shared service charges and this is no different - every penny you give is shared equally by our teams through our “Fair Fund”. There is no administration cost and nothing is retained by the company, 100% of what you give is guaranteed to go to our team.
Service charge is entirely optional, if you would like us to remove it, you need only ask.