Our menu

All pictures on the website are meals prepared in our kitchen using the finest quality ingredients, locally sourced and freshly prepared.


Restaurant Menu

Served from 5.30pm to last orders at 9.30pm

Soup of the Day
West Coast Mussels poached in our own Orchard Cider,
Smoked Paprika, Shallots and finished with Cream (GF*)
Pulled Confit Lemon Chilli Chicken served with a
Thai Salad and Lemongrass Vinegarette (GF)
Pan Fried Scallops on a bed of Samphire, Spiced Braised Red Cabbage Puree, Warm Artichoke Hearts and Toasted Pine Nuts (GF)
Beetroot Cured Salmon Tartlet served with Avocado Puree,
Mixed Micro Herb Salad and Goats Cheese Ice Cream (GF)
Cider Glazed Pork Cheek with a Breadcrumbed Haggis Bonbon, Burnt Apple Puree and Celeriac Remoulade
Carrot and Tomato Tartar with finely chopped Shallot,
Chive, Capers and Parsley with a Mustard and Apple Glaze served with Sea Salt and Paprika Puff Twist (Vegan,V,GF)
Harissa Roasted Cauliflower Florets with a Sweet Potato Hummus, Toasted Almonds, Pomegranate Seeds
and Mixed Micro Herb Salad (Vegan,V,GF)
Browns Sharing Platter - Sweet Potato Hummus, Babaganoush and Tzatziki Dips with Flat Breads, Sea Salt and Paprika Puff Twist and Maple Carrot 'Bacon' (Vegan,V,GF)

Main Courses

10oz 32 Day Dry Aged Char-Grilled Sirloin Steak served with Crispy Onion Rings, Duxelles Bonbon, Roast Vine Cherry Tomato and Seasoned Chunky Chips
Poached Atlantic Cod with Tartar Beurre Blanc Sauce (GF)
Charred Grilled Asparagus and Roast Maple Glazed Carrots

Local Estate Char-Grilled Venison Fillet served with Mini Potato Fondant, Mixed Vegetable Nest,
Sauteed Garlic Green Beans, Silver Skin Onions and a Rich Red Wine Jus (GF)

Pan Fried West Coast Seabass Fillet served on Wild Rice
Miso Broccoli Puree and Blanched Pak Choi, Beetroot Puree and Fish Flakes (GF)

West Coast caught Haddock in a Caledonian Beer Batter served with Salad, Coleslaw and Seasoned Chunky Chips

Twice Roasted Garlic and Thyme Celeriac with Spiced Red Cabbage Puree, Roast Maple Glazed Carrots, Butternut Squash Mash and Orange Balsamic Reduction (Vegan,V,GF)
Burrata Cheese on a bed of Rocket Leaves, Cherry Tomato, Red Onion and Chives with crushed Sunflower Seeds and a Basil Vinegarette (V,GF)
Barbary Duck Breast on a bed of Barley, Beetroot Puree, whipped Dill and Orange Feta Cheese, Sunflower Seeds finished with Liquorice Port Wine Glaze

Char Grilled Thyme and Onion Marinated Pork Fillet with Cheddar Chive Dumplings, Citrus Rainbow Slaw and finished with infused Chilli, Ginger and Honey Sauce
Pan Fried Chicken Supreme with Black Truffle Dauphinoise on a bed of Sauteed Spinach and Grana Padano, Torched Corn Ribs and finished with a Parsley Oil and Spinach Sauce (GF)
Browns Venison Burger with oozing Applewood Smoked Cheddar, Chefs Tomato Chutney and Seasoned Chunky Chips (GF*)

Creamy Sun-Dried Tomato and Courgette Risotto wit Roast Summer Vegetables finished with Mascarpone and Parmesan Cheese (V,GF)
Tagliatelle Arrabbiata (V,GF*)
- add a Pan Fried Chicken Supreme
- finish it off with Chorizo
Tricolour Quinoa with Mixed Salad Leaves, Shredded Carrots, Cherry Tomatoes, Red Peppers and Cucumbers with Pinenuts and a Creamy Confit Garlic and Tahini Dressing (Vegan,V,GF)


Browns Sticky Toffee Pudding made to our 15-Year-Old Recipe with a Rich Toffee Sauce and Vanilla Ice Cream
Queen of Puddings - our take on the British Classic with Raspberry Jam and Swiss Style Meringue served with a Smooth Peanut Butter Ice Cream
Rose and Coconut Panna Cotta with Strawberry Gel served with Charcoal Honeycomb Crumb (Vegan,V,GF)
Amaretto and Star Anise Poached Pear, Dark Chocolate Walnut Crumb, Amaretto Syrup and Vanilla Ice Cream (Vegan,V,GF)
Salted Caramel and Milk Chocolate Tartlet with Caramelised White Chocolate Cream and fresh Scottish Berries (GF)
Selection of Dessert Shots - Coconut Panna Cotta, Eton Mess, Dark Chocolate Mousse and Zingy Lemon Sorbet (GF)
Traditional Scottish Cheese Selection served with Grapes, Celery Sticks, Scottish Oatcakes and Chefs Tomato Chutney (GF*)
Trio of Chefs Ice Creams (GF)


To avoid disappointment please reserve a table with Reception

Our Restaurant is extremely busy during peak season used by not just residents but also many locals and customers staying in other establishments.

Due to social distancing measures, we have also reduced the number of covers than we would normally have


to https://stay@nevisbankinn.co.uk or fill in the adjacent form

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