The grandtully hotel by ballintaggart menu overview
Nestled in the charming village of Grandtully near Pitlochry, The Grandtully Hotel by Ballintaggart offers an exceptional dining experience that highlights the best of Scottish ingredients with a modern twist. The menu is thoughtfully crafted to delight food lovers with a balanced selection of starters, mains, desserts, and drinks that complement the sophisticated yet welcoming atmosphere.
Starters
Begin your meal with a selection of inventive starters that combine traditional Scottish flavors with contemporary flair. The Ballintaggart sourdough is served with richly aromatic smoked butter, providing a comforting and indulgent start. For those who appreciate charcuterie, the Great Glen plate offers an array of assorted cured meats paired with tangy pickles for a perfect balance of flavors. Adventurous diners will relish the pigs head croquette complemented by a smoky ketchup, an enticing dish that surprises with its depth and texture. Another standout is the cod scotch egg, presented alongside a fresh dill emulsion that adds a subtle herbal lift to this classic favorite.
Mains
The main courses showcase the finest Scottish produce with dishes that marry rich textures and vibrant tastes. The venison loin is a highlight, served with salsify, beetroot, and crunchy hazelnuts, creating a harmonious plate that celebrates local game. Vegetarians will appreciate the pumpkin pithivier, a flaky puff pastry filled with black garlic, bitter leaves, walnut, and pickles, offering a complex and satisfying flavor profile. For a hearty and comforting classic, the shepherd's pie combines tender lamb with root vegetables and creamy potatoes—a true taste of Scotland's countryside.
Desserts
Conclude your meal with delightful desserts that balance sweetness and freshness. The rhubarb and lemon curd pavlova is a light yet flavorful option, combining crisp meringue with tart rhubarb and zesty lemon curd. The honey cake paired with pistachio ice cream offers a rich, nutty finish that perfectly complements the subtle floral notes of honey.
Drinks and specials
Complement your dining experience with an expertly curated selection of wines, whiskies, and cocktails. The Grandtully Hotel's bar offers a sophisticated atmosphere reminiscent of a French bistro, perfect for enjoying a pre-dinner cocktail or a nightcap. Seasonal specials often feature locally sourced ingredients and inventive twists, ensuring every visit offers something new and exciting to savor.
- Ballintaggart sourdough with smoked butter - Handmade sourdough bread served with rich, smoky butter.
- Great Glen charcuterie plate - A tempting assortment of cured meats served with pickled accompaniments.
- Pigs head croquette with smoked ketchup - Crispy croquettes made from pigs head, paired with smoky ketchup.
- Cod scotch egg with dill emulsion - Traditional scotch egg reinvented with cod and served with a fresh dill emulsion.
- Venison loin with salsify, beetroot, and hazelnut - Succulent venison paired with earthy salsify, vibrant beetroot, and crunchy hazelnuts.
- Pumpkin pithivier with black garlic, bitter leaves, walnut, and pickles - Golden puff pastry filled with spiced pumpkin, black garlic, and complemented by bitter leaves and walnuts.
- Shepherd's pie with lamb and root vegetables - Classic Scottish comfort food with slow-cooked lamb and seasonal root vegetables topped with creamy potatoes.
- Rhubarb and lemon curd pavlova - Light meringue dessert topped with tangy rhubarb and creamy lemon curd.
- Honey cake with pistachio ice cream - Moist honey-infused cake paired with rich pistachio ice cream for a decadent finish.
