Another dinner at the Kailyard by Nick Nairn

Cheers!

Here we are again, back in Nick Nairn's Kailyard Restaurant on our second night of feasting.  We decided to forgo the bread so we could have a pudding each, definitely a good move!

I started with the Confit Scottish chicken terrine with baby leeks, crispy ham and pea vinaigrette.  The peashoot bit round the outside was lovely, but I found the terrine a little bit bland 7/10

Brian went for the shrimp cocktail, but they had run out of shrimps and offered crayfish instead, which he enjoyed very much 8/10

For my main I chose Slow braised neck of Dornoch Lamb, beetroot gratin, asparagus, carrot puree and basil gravy.  Oh my goodness, that was fantastic!  The lamb was meltingly delicious, the beetroot gratin was full of flavour, it was lots of very fine slices of stacked up, not sure with what, but whatever it was it was delicious.  This was a definite 9/10

Brian had Spiced confit duck leg, saute potatoes, cumin roasted carrots and celeriac, honey and sherry gravy.  This was also deemed to be a 9/10 dish.  We were both really pleased with our choices.

I finished my meal with this exquisite dessert, it looks pretty with it's spun sugar topping but the flavour was quite outstanding.  This is a Spiced Pineapple Carpaccio with lime, chilli and anise sorbet and the flavours just burst onto your tongue, fantastic and for me, 10/10

Brian went for the warm chocolate pudding with nougatine parfait and berry fruits.  He enjoyed it but agreed that my dessert had more wow factor and gave it 8/10.

I hope you have enjoyed dining with us on our weekend away.  There are still a few pictures of Stirling Castle to post, but otherwise, breakfast on Sunday was pretty much a repeat of Saturday.  You don't have to vacate your room till 12.00 noon, so we also managed to have a lie by the pool reading the papers and then a final swim.  We are planning to go back in the autumn as we enjoyed it so much.