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← Back 15 July 2012

Manor House Hotel Re-Opens After Fire

It’s been a long 9 weeks recovering from what we first thought was a small kitchen fire. Building manager Ronnie Dalgleish directed Oban contractor Owen Hoey repairing the kitchen, two guest rooms and staff accommodation upstairs.

The kitchen is complete and tested. The halls and carpets have all been refreshed and we are ready to open tomorrow Monday 16th July. The 3 rooms, which are at the end of a closed hall, will be finished with complete re-decoration in two weeks.

Chefs Shaun, Liam, Vilas and Duncan prepared for the Manor House re-opening Monday July 16.

Chefs Shaun, Liam, Vilas and Duncan prepared for the Manor House re-opening Monday July 16.

The fire started when some duck confit ignited. Flames spread to the smoke extractor then into the ceiling and walls above. The Oban Fire Service was quickly on the case and no one was hurt. Smoke was modest and contained in the kitchen and room above.

Our thanks go to manager Gregor MacKinnon, the Manor House staff and the tradesmen who have worked long hours getting everything back into “Manor House Shape”. We appreciate the many calls of support from our Manor House friends and look forward to seeing you soon.

Les & Mags Crane

Today the Manor House is a hotel where great consideration has been taken to...
Scottish Tourist Board, Scotland
Stayed here 4 years ago. Wonderful dinner & Excellent staff. Thanks again... Read More →
S & D B, Isle of Palms USA

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Sunday 20th August 2017

 

Pan Seared Hand Dived Scallops with Black pudding,

Pea Puree and Radish £10.50

 

Duo of Duck with Walnut Granola and Gooseberry £10.50

 

Brie, Asparagus and Baby Beetroot Salad £10.50

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Mushroom Velouté £4.00

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Sorbet £3.00

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West Coast Seafood Grill with Parsley Mash, Wilted

Spinach and Asparagus £24.00

 

Roast Fillet of Halibut with Sweet Potato, Orange,

Basil and Fennel Salad £24.00

 

Pan Seared Guinea Fowl Supreme with Potato Terrine,

Wild Mushrooms, Wilted Spinach and Beetroot £24.00  

 

Argyll Lamb Rump with Potato Fondant, Crushed Peas,

Kale & Carrot £24.00

 

Scottish Fillet of Beef with Confit Potatoes, Cauliflower

And Sweetcorn £28.00

 

Butternut Squash & Pea Risotto with Parmesan £18.00

 

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Selection of Desserts £9.00

 

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Coffee & Petit Fours £3.50

 

Table d’hote £44.00

 

 

All include VAT @ 20%

Gratuities are left to your discretion

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Thank-you so much, staff and food both excellent.... Read More →
Mr & Mrs B, Lancs.
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