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Available from 12noon to 9pm daily

Chef recommended ‘AA Rosette’ dishes

V – Vegetarian    VE – Vegan    GF – Gluten Free    DF – Diary Free


SOUP OF THE DAY with a warm rustic roll (V, VE, GF. DF)


BASKET OF WARM BREAD & ROLLS unsalted butter, seasoning and flavoured oils (V, VE)


ORGANIC CHICKEN LIVER PATE scallion and onion seed salad, cherry puree, snippets of toast (GF)


CHARCUTERIE & LOCAL CHEESE PLATE marinated olives, sun blush tomato and garlic grilled bread


CRISPY WHITEBAIT lime, chilli, and coriander mayonnaise


TENDER BABY PRAWN & AVACADO COCKTAIL topped with Marie rose sauce (GF)


WHIPPED GOATS CHEESE heritage tomato, basil, dressed with balsamic (V, GF)


Chef’s Highlights

STEAK BITES tender marinated bits of Scotch rump of beef served with Arran mustard aioli


WHISKY CURED SALMON cucumber, apple pearls, lemon, dill-infused sour cream (GF)


SEARED STRIPS OF OX LIVER tossed with oyster mushrooms, shallots, and pancetta cream, served on grilled sourdough (GF)



LOCAL BEER BATTERED NORTH SEA HADDOCK fries, peas, and homemade tartare sauce

small £9.95    large £16.95

SCOTTISH STEAK & HAGGIS PIE seasonal vegetables served with creamy mash or fries

small £9.95    large £14.95

HOMEMADE SCOTCH BEEF PATTY WITH CHEESE stacked with crisp lettuce, red onion, pickles, and beef tomato, served with relish, sourdough bun and fries (GF)


SPICED BUTTERMILK CHICKEN BREAST stacked with crisp lettuce, red onion, pickles, and beef tomato, served with relish, sourdough bun and fries (GF)


CHICKEN SCHNITZEL jasmine rice, garlic wilted pak-choi, finished with katsu cream


WILD MUSHROOM TAGLIATELLE wilted spinach and confit of garlic, tossed with parmesan cheese and cream (V)


Chef’s Highlights

MARKET FISH OF THE DAY presented with wilted greens, smoked sea salt roasted baby potatoes, drizzled with rocket oil (GF, DF)


GOAN PRAWN & SWEET POTATO CURRY chilli and coriander rice, and poppadom (GF)


BORDERS’ VENISON LOIN potato dauphinoise, fava beans, baby carrots, thyme, and red wine jus (GF)


SLOW-ROASTED LOWLAND PORK BELLY ham hock bon bon, apple puree, sauteed savoy cabbage, cider sauce


Steak on a Stone

Your steak is served on an extremely hot lava rock where you decide how much to cook your succulent steak and what accompanies it.

Of if you prefer, our chefs will cook your steak in the kitchen to your exact requirements.

All steaks are served with grilled flat mushroom, beef tomato, and triple cooked chips

8OZ RUMP OF BEEF (GF)          £29.00

8OZ RUMP OF BORDERS’ LAMB (GF)          £32.00

8OZ SCOTCH RIB-EYE OF BEEF (GF)          £35.00


Add 5 BLACK TIGER PRAWNS     £5.00

Choose one from each category:

Salts:    Smoked, garlic & thyme, peppercorn

Butters:    Summer truffle, garlic confit & herb, peppercorn

Sauces:    Peppercorn & brandy, blue cheese & chive, Diane

  • Remove your steak from the stone and put on the side plate
  • Sprinkle your chosen salt/shake on the stone
  • Cut one or two bite sized portions off your steak and place on the stone (please don’t cut on the board)
  • Use the butter to marinate the steak, whilst you cook it to your liking
  • Finally dip the steak once cooked in your sauce, and enjoy!




TRADITIONAL PLOUGHMAN warm bread, a selection of local cheese and cured meats, and homemade chutney


ROASTED BEETS, SWEET POTATO & FETA CHEESE tossed with toasted pumpkin seeds and walnuts, and orange vinaigrette (V, VE, GF, DF)


LOCALLY HOT SMOKED SALMON & AVOCADO tossed with shallots, sun-dried tomatoes and seasonal leaves, lemon and saffron vinaigrette (GF, DF)



Skinny fries (V, VE, GF, DF)

Truffle & parmesan fries (GF)

Triple cooked chips (V, VE, GF, DF)

Onion rings (V, VE, DF)

Marinated olives (V, VE, GF, DF)

Garlic bread (V)

Creamy mash (V, GF)

Buttered seasonal vegetables (V, GF)

Dressed salad (V, GF)

All  £4.95

SANDWICHES (served until 6pm)

Available on sourdough, granary, and country white breads (GF available)

Served with Kettle chips and dressed leaves


Roasted Scotch sirloin of beef, horseradish and watercress


Toasted club sandwich (chicken, bacon, tomato, lettuce, and mayonnaise)


Cheddar cheese, plum tomato, and red onion chutney (V)


Tuna and spring onion mayonnaise


Honey glazed ham and Colman’s mustard


Free range egg mayonnaise and cress (V)



BARONY CASTLE’S FAMOUS WARM STICKY TOFFEE PUDDING butterscotch, vanilla pod ice cream


TRADITIONAL SUGER DUSTED CHURROS served with toffee and chocolate hazelnut dipping sauces


TRIO OF ICE CREAMS OR SORBETS (please ask for today’s options) (V, GF, DF)


LOCAL BRIE, STRATHDON BLUE & ISLE OF MULL CHEESE served with unsalted butter, apple, honeycomb, water biscuits and oatcakes (GF)


Chef’s Highlights

GREEN CHOUX AU CRAQUELIN with spiced apple, Chantilly cream, apple and vanilla gel, and dried apple


WARM DOUBLE CHOCOLATE BROWNIE with honeycomb, white chocolate ice cream and chocolate sauce


VANILLA BURNT CREAM served with mulled wine poached baby pears, honey roasted figs (GF)


ADVOCAAT CHEESECAKE orange curd and ginger biscuits



Menu items may contain or come into contact with Nuts; Mustard; Fish; Sesame Seeds; Cereals containing Gluten; Milk; Lupin; Crustaceans; Celery; Peanuts; Soya; Eggs; Molluscs & Sulphur Dioxide.

V – Vegetarian    VE – Vegan    GF – Gluten Free    DF – Dairy Free



We ask our guests to please communicate any dietary requirements that our kitchen team should be aware of at the time of booking with a notice of at least 24 hours. This is to make sure any special catering or changes to the menu due to dietary requirements can be guaranteed and provided.


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