Saturday, January 31, 2009

Three Chimneys Restaurant, Scotland

We’re not ones to usually post restaurant reviews on this blog, but we recently had a dinner that was so far over the top that we thought we’d share our experience.

On the Isle of Skye, Scotland, is a totally out-of-the-way restaurant that embraces local ingredients and offers a multi-course dining experience such as what one might find at famous Michelin-starred restaurants in New York, Napa, London, or Paris.

Dinner at The Three Chimneys restaurant can be either a traditional three-course meal, or the spectacular Seven Courses of Skye. We had the seven-course dinner (which with appetizer, cheese, and dessert turned out to be more like 9 or 10 courses), and would suggest that if you’ve traveled that far for a meal you might as well go with the best.

Not on the list of the seven courses is an amuse bouche (appetizer) of the day. This was followed by ...

Loch Dunvegan Langoustines with Tattie Scones & Glendale Organic Mesclun

Colbost Crab risotto with Shellfish Essence and Truckle Wafer

A Selection of Broadford Cold & Hot-Smoked Fish with Croft Quail Eggs

Sconser King Scallop with Hazelnut Crust, Pickled Winkles, Split Pea & Ham Hough Purry, Claret Jus

Three Loch Harport Oysters with Cucumber & Mint Jelly, Homemade Crème Fraiche, Smoked Herring Roe

Roast Glenhinnisdal Lamb Loin with Kidney, Heart, Liver & Hairst Bree

Highland Cheeses with Our Oatcakes

Three Chimneys Hot Marmalade Pudding Soufflé with Drambuie Syrup & Mealie Ice Cream

When we were there, this menu was £65 per person – an astounding bargain. We started the meal with a half bottle of Domain Seguin Pouilly Fume 2006 (Sauvignon Blanc) ...

... and continued with a premier cru white Burgundy as our main wine – a Marie & Marc Vincent Santenay Beaurepaire 2003 (Chardonnay). Both wines were excellent, and good matches for the primarily seafood menu.

The wait staff are young and reasonably knowledgeable, and asked each diner if there was any part of the seven courses that they couldn’t eat, as a substitution or two was available. Francesca declined the lamb course, and thus had another fish offering.

Pan-Fried Mallaig Hake & Razor Fish with Root Vegetable Dauphinoise, Puy Lentils,
Cumin Cauliflower, Orbost Herb & Garlic Salsa

Overall, we’d say it was one of the best meals of our lives.

You'll definitely need reservations very far in advance at the Three Chimneys Restaurant.