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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

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Sunday 25th September 2016

 

Inverawe Smoked Trout with Parmesan & Herb Crusted

West Coast Scallops with Fennel & Lemon Salad £10.00

 

Arran Cheddar Cheese Souffle with Pea, Beetroot &

Candied Walnut Salad £10.00  

 

Crisp Filo Parcel of Shredded Duck & Teriyaki Vegetables

With Sweet Chili Sauce £10.00   

 

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Roast Butternut Squash & Rosemary Soup £4.00

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Sorbet £3.00

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West Coast Seafood Grill with New

Potatoes, Spinach and Lemon Dressing £23.50

 

Baked Isle of Gigha Halibut with Pistachio & Pine Nut Crust,

Cauliflower and Dried Grapes £23.50

 

Roast Argyll Lamb with Haggis Fritter, Wild Mushrooms and

Pea Casserole with Parmentier Potatoes £23.50  

 

Pork Fillet with Apple & Apricot Stuffing, Creamed Leeks and

Spring Onion Bacon Mash £23.50   

 

Fillet Steak with Horseradish Potato Cake, Fine Green Beans,

Button Mushrooms & Shallots £27.50

 

Baked Vine Tomatoes with Sweet Pepper & Pine Nut Cous

Cous, Yam Crisps and Provencal Sauce £17.50

 

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Selection of Desserts £8.00

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Coffee & Petit Fours £3.50

 

      Table d’hote £42.00   

 

All include VAT @ 20%.   Gratuities left to your discretion.

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SF & M , Scotland
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