The Manor House Hotel’s reputation for excellent fine dining is widespread and to ensure we maintain our high culinary standards we only use the finest produce available sourced locally from the Oban and Argyll area wherever possible.
We get much of our meat from Royal Warrant holder Donald Russell Butchers in Aberdeenshire who supplies many Michelin star chefs and top hotels and restaurants throughout the world. Their traditional cuts, including naturally reared beef, pork and lamb, as well as gourmet game and veal are perfect for our chefs as they are a perfect complement to the exquisite, fine dining dishes served by the Manor House.
Grants is a well established business in Taynuilt, 12 miles from Oban run by Mark and Morag who are both involved in the shop on a daily basis. All meats are sourced from certified Scottish suppliers through John Scott Meat of Paisley, members of the Scottish Association of Meat Wholesalers and closely aligned with the Quality Meat Scotland. Mark is able to provide a personal level of service and supply to cater with our specific requirements.
Donald Watt is ideally situated a block from the Manor House on the railway pier where the Oban fishing fleet arrive with their catch fresh from the productive waters off Scotland’s west coast. They keep us abreast of what is being landed each day which can include white fish such as cod, haddock and whiting, and speciality seafood including langoustine, halibut, hake, monkfish, crab and lobsters.
Royal Warrant holder and Great Taste Award winner Inverawe Smokehouse is where we source a variety of smoked fish including salmon, trout, kippers and Arbroath smokies. They are also our source for other fine foods such as smoked meats and cheeses. The Smokehouse uses traditional brick smokeboxes and oak log fires which produce exceptional smoked salmon renowned worldwide for its full bodied taste.
Ardfern Organics located at Barrfada Farm overlooking Loch Craignish provide our kitchen with a wonderful array of certified organic fruit, vegetables, salads and herbs. They grow around 20 different crops giving us great variety throughout the year. We design our menus to take advantage of the season’s best produce.
Welcome to the Manor House
Monday 20th February 2017
Pan-fried West Coast Scallops
with Cauliflower & Peanuts £10
Gressingham Duck Breast
with Chocolate and Orange £10
Goat’s Cheese Bon bons with
Beetroot and Basil Salad £10
Roast Parsnip Soup £4
West Coast Seafood Grill with New Potatoes,
Asparagus, Spinach & Lemon Dressing £23.50
Pan-fried Sea bass Fillet with Herb-crushed
New Potatoes and Orange & Fennel Salad £23.50
Stuffed Pork Fillet with Apricot and Apple, Creamed
Leeks and Spring Onion & Bacon Mash £23.50
Guinea Fowl Supreme with Potato Fondant,
Confit Carrot and Wilted Spinach £23.50
Scottish Fillet of Beef Served with Mustard Mash,
Stornoway Black Pudding and Glazed Asparagus £27.50
Courgette & Red Onion Tarte Tatin with Brie & Basil £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 are left to your discretion