The Steading Bistro

The Steading Bistro is available to in-house guests for breakfasts & evening meals, we have an alcohol license, private secure parking, spectacular views from the lounges and dining room.

At The Steading we love food, we want it fresh and we want it local. So that’s what we’ve done with our new Bistro, casual dining with fresh local produce and a menu to reflect the seasons.

In fact over 80% of our produce has been sourced within Scotland and The Highlands and we pride ourselves on supporting local industry and produce. Most of all we support the talent of our in-house cooks who hand make, bake and cook many of our dishes.

Below is an example of one of our seasonal menu’s along with some photo’s of our dishes and our in-house resident Chef .

To Start

Baked razor clams, garlic, parsley, chorizo and scorched chicory. Cullen Skink, potatoes, smoked haddock and leeks in a creamy broth.

Hot and cold smoked salmon, homemade aioli and toasted spelt bread.Brown Crab, pea velouté, radish, chicory, pea shoots.

Haggis Bon Bons in oat crumb and a 10 year old Talisker whiskey sauce. (Vegetarian option)


Braised shin of Scottish beef, fondant potato, pickled mushroom, smoked carrot purée and jus.

Haunch of Roe Deer, forest fruit and veal jus, hassle-back potato and sprouting broccoli.

Half lobster, buttered new potatoes with fresh salads, tarragon cream and a lemon and pepper butter.

Pan fried Scottish Salmon fillet, chilli, lime, garlic and lime linguini.

6 hour slow cooked Moroccan Tagine, with dates, apricots and chickpeas, served with lemon and coriander cous cous.

Haggis, potato cakes, neeps and whiskey sauce.

Fresh mussels in tomato, oregano and lemon broth, homemade breads.

To finish

Scottish Boe bramble gun liquor panna cotta, homemade lemon short bread.

Baked rhubarb and custard Creme brûlée.

Arran gold cheesecake on a ginger and tablet crisp base.

Traditional Cranachan, fresh raspberries layered with toasted oats and a light whiskey cream.