Our menu starts, more often than not, in the water rather than the kitchen. Niall dives most of the scallops served in the restaurant himself, weather permitting, and Amanda heads out by kayak when the tide is right to gather mussels and cockles from the shore near the lodge.
Head Chef Mike MacDonald, a North Uist native, builds the set menu around whatever the island and the sea around it have offered up that week: hand-dived scallops, estate venison and game, and produce from a handful of trusted local growers. It's a short supply chain, most of it measured in miles rather than food miles.
That means the menu shifts through the year. Game features more heavily once the season opens; shellfish and seafood dishes lean on whatever's been landed that morning. Mike also likes to surprise regular guests with specials that don't always make the printed menu, so it's always worth asking your server what's on the board.
Dinner is served daily in both the Restaurant and the Bar, with exactly the same menu in each, just a different atmosphere depending on which you prefer. You can browse a full breakdown of our current dinner, lunch, brunch and kids' menus on our Restaurant page, or book a table to try it for yourself.