You can expect a warm welcome when you visit our spacious bistro, seating up to 80 in a well spaced and enjoyably comfortable environment. Choose from a table in the dining room or in the adjoining conservatory area. Succulent dishes are expertly prepared and distinctively presented by our award winning chef, Sandy Sutherland and served up by our team of experienced and cheery waiting staff.

The restaurant offers three individual menus - weekday lunch menu, Sunday lunch menu, and in the evenings of course our main Carnegie's Bistro menu is offered throughout the week. Choose from a variety of tasty favourites; for example:

STARTERS

FRESH LOCAL MUSSELS PROVENCAL: Fresh mussels steamed in white wine and onion stock then tossed in a rich garlic and herb tomato sauce.
AVOCADO FRUIT DE MERE: Chopped ripe avocado mixed with a selection of fresh poached seafood and shellfish combined in a cheese and mustard sauce and baked in the oven.
HOT BRIE WEDGE: A slice of fresh brie cheese rolled in oatmeal and shallow fried placed onto a toasted slice of ciabatta bread drizzled with an orange liqueur sauce.

MAIN COURSES

SCAMPI INDIENNE: Fresh scampi tails sauteed in garlic flamed in tia maria then simmered in a mild curry sauce containing mushrooms onions and tomatoes finished with cream accompanied with boiled rice.
HIGHLAND POT ROASTED VENISON: Pot roasted venison fillet carved onto a potato roti drizzled with a sweet port and juniper sauce.
PAN FRIED DUCK BREAST: Duck breast cooked pink placed onto a bed of vegetable ribbons and sprinkled with a black cherry and mango sauce.
CHEFS SPECIALITY STEAK DIANE: Battered 8oz fillet cooked to your preference in a garlic and mustard sauce containing mushrooms onions and tomato flamed with brandy and finished with double cream.