| Auld Kirk Hotel Policies and Information| Directions | | VERY PROMINENT ON THE MAIN A93 ABERDEEN TO BRAEMAR ROAD IN THE WEST END OF THE VILLAGE,BALLATER |
| Hotel Policies | | Non smoking bedrooms and restaurant. Children and well behaved pets welcome. A deposit of 20 is required to secure a booking. | | Cancellation notice period: 3 day(s) before check-in | | Check in: 12:00 | | Check out: 11:00 | | Last Booking Accepted: 18:00 | | Maximum age for child rate: 13 | | Maximum age for free stay: 4 |
| Restaurant Information | | Chef's message: Johnson's Restaurant
The 32 cover Johnson's Restaurant acclaimed by Taste of Scotland as providing 'An imaginative and exciting menu offering the best of Scottish produce', is recognised as one of 'the' places to dine during your visit to Ballater. To complement your meal there is a fine selection of modern and traditional wines available.
| | Starters: West Coast King Scollops
Lightly steamed over a fennel infusion set on wilted baby spinach in a light filo
pastry crown with roast scallion's and bedecked in a tarragon frothy cream.
Fresh Melon & Italian Parma Ham
In Season melon fanned, draped Parma ham dusted in
freshly cracked black pepper with a compote of orange.
Terrine of Morayshire Pork
Home-made pork terrine with our own sun-dried tomato bread
nestling beside a sweet red onion marmalade.
Ricotta and Mushroom Ravioli
Delicate parcels of pasta individually filled lightly,
poached, sitting in a pool of red pimento sauce.
| | Main courses: Wild Boar
Roast saddle of wild Scottish boar on a bed of Celtic style
spring cabbage and caramelised shallots.
Breast of Chicken
Free-range chicken supreme packed with a mousseline of Orkney crab wrapped in
lattice butter pastry baked with a selection of hand picked wild Scottish mushrooms.
Monkfish Tail
Steamed monkfish in a minestrone sauce with
shavings of fresh Parmesan drizzled with truffle oil.
Spring Chicken
Poached then roasted baby chicken with Pak Choi and
smashed fresh pineapple sweet and sour sauce.
Rump of hillside Lamb
Delicately pan friend rump of new season lamb sliced on
rosemary infused Puy lentils with a cordon of grain mustard red wine vinegar.
Supreme of River Salmon
Blackened fillet of salmon casserole in Beaujolais on a bed of vegetable mirepoix.
| | Desserts: DESSERT MENU
Tartlet of creme brulee 4.00
A slight sweet pastry case filed with a light vanilla custard glazed in sugar
Toffee Apple Roulade 4.00
Delicate meringue roulade packed with toffee apple in a toffee cream.
Blairgowrie Vanilla Cheesecake 4.00
A deep baked cheesecake topped with berries from Blairgowrie drenched in kirsch.
Chocolate Truffle Ganache Torte 4.00
Rich chocolate sponge topped with chocolate truffle cream
and a layer of chocolate ganache with white chocolate sauce.
Strawberries and clotted cream Torte 4.00
Shortcrust pastry filled with clotted strawberry cream topped with burnt sugar
Bread & Butter Pudding 3.50
Buttered crusty bread baked in a light egg custard
infused in marmalade and nutmeg dusted with sugar powder.
Iced Cream Crowdie Soufflé 3.50
Sometimes called Cranachan, toasted oatmeal bound with raspberries
soaked in Drambuie on a bed of raspberry puree with home-made shortbread.
Ice-cream Thuille 3.50
White and bitter chocolate thuille ice cream and fresh fruit coulis
Cheese & Biscuits 4.50
4 fine selections of modern Scottish and Continental cheeses
with savoury biscuits and oatcakes served with a fine tawny port.
|
|
