10/12/2007 09:10 a.m.
Scottish dining immediately brings to mind single malt toasts to Robert Burns over a steaming plate of haggis, yet that stereotype is quickly disappearing in light of the gourmet revolution which has taken over the country. Although his Glasgow restaurant was a bust, many experts attribute the impact of a single man, the Three Michelin Starred and Thoroughly Foul-Mouthed Scottish Celebrity Chef Gordon Ramsay, as the primary onus for bringing a new generation of restauranteurs and their innovative creations to the forefront of Scottish fine dining and the western Highlands city of Inverness is leading the charge. Travel agents can show you all the charms, culinary and otherwise, of this remarkable northern Scottish city.
One of Inverness' finest examples of this new culinary spirit has to be The Mustard Seed Restaurant, where you can sit on the balcony overlooking the River Ness or dine next to the roaring log fire on a memorable menu which includes: Roulade of sole filled with spinach and crayfish tail mousse served in fish bouillon; Pan fried sirloin steak with sautéed button mushrooms in red wine jus; Medallions of venison on horseradish dumplings and sweet port wine jus; or for a completely unexpected flavor combination, Layers of sea bass baked with mozzarella, finished with mango and coconut salsa! And don't miss the Fantail of ripe melon with vodka marinated fruit and demerera cream or the Half baked apples stuffed with leek and blue cheese dressed with herb syrup.
The same owners of the Mustard Seed also operate The Kitchen restaurant nearby where you can feast on slightly more populist fare such as: Lamb shank rogan josh, braised in a medium spiced tomato curry sauce on coriander mash; Fillets of seabass on basmati rice with a tomato and coriander coulis; or Marinated scollops of monkfish with lime, thyme, egg noodles and natural yoghurt. Whatever you do, don't miss out on the Wild mushroom, roast vegetable and pine nut potato cake with tossed leaves which will impress omnivore and vegan alike. And their seafood tempura may just be the best on the Scottish side of Japan.
When you're ready for the ultimate Inverness meal, it's time to head to the Rocpool, where Hot Up And Coming Chef Davey Aspin will treat you to a truly phenomenal menu featuring Poached monkfish from Scrabster with hand dived scallops, romanesco cauliflower, parmesan gnocchi and veloute of clams; Langoustine ravioli with avocado, mango and sundried tomatoes; Isle of Skye hand dived scallops matched with sweet and sour pork belly, braised peppers and roasted pineapple; Herb crusted sirloin of Aberdeenshire beef with ox beef casserole, fried oyster and scottish giroles in a thyme sauce; Assiette of rabbit "saltimbocca" with San Daniele prosciutto, sage, wild mushroom lasagna and organic carrots in a grain mustard sauce; and the piece de resistance, his Slow roasted organic lamb cutlets, spiced liver and braised shoulder, with sweet potato, aubergine and cumin. Finish it all off with Wild strawberry souffle of strawberry and rose ice cream on shortbread biscuits and truly realize that Inverness is now a world-class culinary destination that your travel agent can help you discover.
Tags: culinary travel agents, dining in glasgow, restuarant tours
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