Tiroran House Restaurant, Isle of Mull – 01681 705232

Mike our Head Chef is classically trained with a wealth of experience behind him, he and sous chef Sarah are dedicated to producing wholesome, innovative plates that nod to those classics we all love but are prepared with a modern Scottish twist.  We have a new and exciting a la carte menu which has been created to ensure that each plate is at its best.  Here at Tiroran, we deal only with the best local, seasonal, fresh and Scottish produce available, to create real plates of food for our diners

The restaurant is open for dinner reservations (bookings essential – please call 01681 705232)

Our restaurant is open 6 days per week – (From March 2017 closed Sunday evenings but we can easily recommend lots of different restaurants to visit whist you are out and about

Table reservations from 6.30pm – 8pm Monday – Saturday inclusively – we aim to close the restaurant at around 10-10.30pm, complimentary pre dinner canapés and coffee with petit fours served in the 2 drawing rooms throughout the evening

Please see our sample menu below – Our menu is based on seasonal, local and Scottish availability of produce so changes to the menu are made regularly – if nothing takes your fancy we are always happy to offer you an alternative

 

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Hand dived scallops from Guy Grieve’ Ethical Shellfish Company

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Relaxed dining in convivial surroundings

45 minutes from Fionnphort (to the south) and under one hour from Tobermory (to the north) our restaurant is centrally located on the Isle of Mull and is open to non residents
Champagne on the lawn

Champagne on the lawn

Tiroran House Hotel and Restaurant has had a close working relationship with Inverarity Morton wine merchants so we have taken time and effort to ensure that we have a innovative and carefully selected choice of wines for you to peruse and enjoy
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Complimentary pre dinner canapé
We always ask at the time of booking about any allergies or major dislikes to any foods and are always happy to cater for dietary restrictions such as vegetarian or coeliac.   Please note that our food preparation does not take place in an allergen free kitchen.

 

Sample Menu – seasonal availability and pricing may vary

Complimentary canapé served with your pre dinner drinks

FIRST COURSE

(V) Warm butternut squash & fresh fig salad with grilled Chevre goat’s cheese  – £6.50

(V) Cream of roasted vine tomato and red pepper soup with wild garlic Mull cheddar and toasted pine nut pesto – £5.50

Pan seared island scallops with Scottish pork belly – £9.00

Island game terrine, fresh berry chutney and wholemeal toasts  – £9.50

MAIN COURSE

Pan cooked fillet of Loch Awe sea trout with seared kale and cherron sauce – £17.00

Free range chicken breast with a West Coast lobster mousse and spinach – £25.00

Aberdeen Angus flat iron steak done 2 ways with a red wine jus – £26.00

(V) Olive and toasted pine nut Israeli couscous with warm roasted vegetables – £16.00

(V) Vegetarian risotto with Mull cheddar crisps – £12.50

West Coast seafood risotto – £23.00

SIDE DISHES

Panache of seasonal vegetables

Hand cut chips (plain/truffle)

Mint buttered new season baby potatoes

Dressed seasonal salad

DESSERTS – £6.30

Chocolate parfait with fresh strawberries and chantilly cream

Sticky toffee pudding, toffee sauce and clotted cream ice cream

Lemon posset with homemade shortbread and fresh red berry compote

Cheeseboard – £8.50 – Mull cheddar, Morangie brie and Blue Murder cheeses, served with oatcakes and homemade piccalilli

 

Complimentary after dinner tea and coffee with chocolate truffles – served in the drawing rooms

All prices include VAT (no service charges – except for larger groups or exclusive dining)

We reserve the right to change our pricing all times & without prior notice and our menu changes regularly depending upon availability of produce and seasonal choice