THE GORSE BUSH
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THANKS TO COVID-19, WE AREN'T CURRENTLY ABLE TO OFFER OUR USUAL A LA CARTE SERVICE. THESE SAMPLE MENUS REPRESENT WHAT WE HAD PLANNED TO OFFER IN 2020, AND WHAT WE HOPE TO GET BACK TO IN THE NEAR FUTURE.
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OUR SUPPLIERS
We are proud to use the fantastic local produce of Wester Ross. This includes hand-dived local scallops and creel-caught langoustines, both from local fishermen and Dry Island of Badachro, D&M Seafood of Ullapool, and Bell's of Scrabster; our meat is supplied by Kenneth Morrison of Gairloch, one of Scotland's finest butchers and game dealers; black pudding comes from Ritchie's of Aultbea; and smoked fish from the Torridon Smokehouse. We use organic, free-range hens' and ducks' eggs, and get salad leaves and other vegetables from a variety of local crofters and small-scale producers.
BREAKFAST
(SAMPLE MENU)
FULL BREAKFAST (Single/Double)
Bacon, Lorne sausage, egg, black pudding, mushroom, tomato, tattie scone
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BRIOCHE FRENCH TOAST
 - with bacon and maple syrup
- with fruit and creme fraiche

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PORRIDGE
- with honey or syrup
-with fruit

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'GASHOUSE' EGGS
Brioche toast with an 'egg in a hole'
- with breakfast ingredient(s) of your choice

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GRANOLA
- with yoghurt and fruit compote
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FILLED BREAKFAST ROLLS
- combine your choice of ingredients
- eat in or take away

  LUNCH
(SAMPLE MENU)
SOUP OF THE DAY WITH CRUSTY BREAD £4.95
FILLED ROLLS (£7-11):
Diabaig scallops with bacon
Slow roasted pork with apple sauce
Garlic mushrooms, Taleggio, cannelini 'houmous'
Herby roast chicken leg with fried onions
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WALKER'S LUNCH - Soup + Roll £10.95 (Scallop + Bacon £3 supp)
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MAINS (£15-20)
Braised beef shoulder, dumpling, glazed carrots
Risotto with leeks poached in red wine, toasted hazelnuts, poached duck egg
Smoked haddock fillet, poached egg, potato 'chowder'

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SWEETS (£4-5)
Fresh scones with cream and house-made jam
Chocolate and walnut brownie (gluten-free)
Cherry and almond frangipane





DINNER
(SAMPLE  MENU)
STARTERS £5-10; MAINS: £15-25; DESSERTS £5-8
Hand-dived Diabaig scallops, cauliflower gratin
Ox-tail raviolo, goats' curd, beetroot
Hot potted crab, toasted crumpet

Sweet onion tart with Taleggio and wild mushrooms
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MAINS SERVED WITH SIDE OF POTATO CAKES AND VEGETABLES
Sea trout mi-cuit, steamed kale tops, crab bisque
Milk-fed Melvaig lamb, glazed pumpkin, French peas
Risotto with leeks poached in red wine, toasted hazelnuts, poached duck egg
***
Caramel & banana tart with salted pralines
Millefeuille of wild blueberries
Chocolate and almond pithivier




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