Locals know the Manor House restaurant as the place to go for a special dinner in Oban.
Our complete dinner menu changes daily. You are assured of an excellent choice of fine dishes made with the freshest ingredients available from Scotland’s abundant larder. Choices always include a vegetarian entrée.
Head chef Shaun Squire has been cooking for us for over 10 years and consistently provides a truly creative menu.
While the menu is presented as a 5 course prix fixe, if your appetite is less, each course is offered a la carte. Look over today’s menu and consider joining us.
The Restaurant at the Manor House provides an exquisite dining experience.
The restaurant occupies the original kitchen of the Manor House with its cast iron range in the corner.
Decorated in a traditional style with fine linens and tableware, it is a peaceful setting to enjoy a beautiful dinner.
While the menu is offered as a 5 course prix fixe, if your appetite is less, you may order dishes individually.
Take a look at today’s menu and think of joining us for a lovely dinner.
Drop by for lunch in Nelson’s Bar. The Manor House is popular within Oban as a quiet spot away from the bustle of town. With parking readily available, it is an elegant meeting point for friends or business acquaintances. Daily special salads, sandwiches and entrées are added to the standard favourites and seasonal menu.
Head Chef Shaun Squire has been cooking for us for over 10 years and always provides a truly creative menu,
Shaun started his career in London working at Claridges, The Four Seasons at Inn on the Park and the Pied a Terre where he gained invaluable experience working alongside Richard Neat. After spending some time in Jersey, he then moved north, worked in Inverness before settling in the Oban area and has been at The Manor House since Feb 2000.
Shaun is an exceptional chef who shows incredible knowledge and understanding of fine food and maintains extremely high standards both in preparation skills and presentation of his dishes.
Welcome to the Manor House
Wednesday 10th February 2016
West Coast Scallop Beignets with Spiced
Tomato Confit and Curry Mayonnaise £10
Slow-cooked Guinea Fowl with
Beetroot & Apple Salad £10
Wild Mushroom Risotto with
Parmesan Crisp and Herb Oil £10
Cream of Celery Soup £4
West Coast Seafood Grill with New Potatoes,
Spinach & Lemon Dressing £23.50
Roast Fillet of Salmon with Lemon & Herb Crust,
Cauliflower and House-dried Grapes £23.50
Peppered Duck Breast with Parsley Barley Risotto,
Roast Root Vegetables and Confit Potatoes £23.50
Roast Pork Fillet with Apple & Apricot Stuffing, Root
Vegetable Dauphinoise and Savoy Cabbage & Bacon £23.50
Fillet Steak with Horseradish Potato cake, Roast Button
Mushrooms, Shallots and Fine Green Beans £27.50
Courgette & Red Onion Tarte Tatin with Glazed Goats Cheese £17.50
Selection of Desserts £8
Coffee & Petit Fours £3.50
Table d’hote £42.00
A la Carte – Appetiser £10/Soup £4/Sorbet £3/Main £23.50/
Vegetarian £17.50/Dessert £8/Coffee & Petit Fours £3.50
All include VAT @ 20%. Gratuities left to your discretion.