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Available from 12noon to 9pm daily


A service charge of 5% will be applied.  100% of this goes to our employees.

* Chef recommended ‘AA Rosette’ dishes

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


Homemade 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, GF)


Smoked chicken and ham hock terrine, piccalilli, toasted brioche (GF)


Tomato, mozzarella and berry salad with tomato water, watermelon and lemon balm (V, GF)


Pea panna cotta with crab, lemon and dill cream, sesame seed tuille *


Beetroot, lentil, butternut squash and paneer spring rolls, chilli relish (V)


Seared scallops, Stornoway black pudding, fennel and apple salad dressed with Arran mustard vinaigrette *


Pan fried breast of pigeon, sweetcorn puree, bacon popcorn, red wine reduction (GF) *


Goats cheese and basil cheesecake, pomegranate syrup (V)



Local beer battered North Sea haddock, fries, peas, and homemade tartare sauce

small £11.45    large £19.50

Scottish steak and ale pie, seasonal vegetables served with creamy mash or fries


Homemade Scotch beef burger with cheese stacked with crisp lettuce, red onion, gherkins and beef tomato, served with grill marked burger bun and fries (GF)


Spiced buttermilk chicken burger stacked with crisp lettuce, red onion, gherkins and beef tomato, served with relish, grill marked burger bun and fries (GF)


Braised pork cheek, crispy pork belly, pork fillet, ham hock bon bon, savoy cabbage, apple puree, Arran mustard cream *


Fillet of sea bream, saffron potatoes, roasted tomatoes, pak-choi, Thai green curry broth (GF) *


Chargrilled loin of fresh tuna (cooked rare) scallion, parsley and crushed new potato salad, basil dressed bitter leaves (GF) *


Oven roasted farmhouse corn-fed chicken supreme, crispy haggis quenelles, wilted tender stem broccoli, malt whisky cream


Chargrilled Borders’ lamb cutlets (cooked pink), lamb sweetbread pie, potato dauphinoise, pea puree, charred carrot wedge, port jus (GF) *


Cauliflower, spinach and chickpea dhal, saffron rice, garlic and coriander flatbread (V)



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

All steaks are gluten free.

8oz Scotch centre cut fillet   £44.95

8oz Scotch rib-eye   £35.50

8oz Scotch sirloin   £32.50

8oz fillet of venison   £27.50


The Barony Mixed Grill – lamb cutlet, collop of venison & medallion of beef (30z each)   £39.00

The Barony Sharing Mixed Grill – lamb cutlet, collop of venison & medallion of beef (60z each)   £75.00


Add 5 black tiger prawns   £5.75

Add lobster tail (seasonal)   £10.35

Choose one from each category:

Salts:    Smoked, garlic & herb or crushed peppercorn

Butters:    Blue cheese, roasted garlic or truffle & parsley

Sauces:    Peppercorn & brandy, bearnaise or malt whisky cream

  • Remove your steak from the stone and put on the side plate
  • Sprinkle your chosen salt/shake on the steak
  • 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!


Chargrilled strips of chicken and pancetta Caesar salad


Roasted heirloom carrot, tomato, mung bean and organic quinoa salad tossed with black garlic dressing (V, VE, GF)


Warm Thai style strips of tender beef (aged fillet) presented on a salad of Asian vegetables, tossed in a rich soy and lime dressing (GF)



Skinny fries (V, VE, GF, DF)

Truffle & parmesan fries (GF)

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

House battered onion rings (V, VE, DF)

Baked garlic bread (V)

Creamy mash (V, GF)

Buttered seasonal vegetables (V, GF)

All  £3.95

SANDWICHES (served until 6pm)

Available on granary or country white bread (GF available)

Served with Kettle chips and seasonal salad leaves dressed with honey mustard


Cheddar cheese and Branston pickle (V)


Honey roast ham and Colman’s mustard


Free range egg and cress mayonnaise (V)


Coriander and yoghurt flatbread filled with tandoori marinated chicken, cos lettuce served with onion bhaji and pomegranate dressing


Steak ciabatta, caramelised onions, watercress, pink peppercorn mayonnaise


Spiced battered fish fingers, pitta bread, tartare sauce and baby gem lettuce



Lemon posset, lavender shortbread, blackberry compote (V)


Bakewell tart, raspberry coulis, clotted cream (V)


Apple & calvados creme brulee, apple crumble tart, creamy apple shot (V) *


Barony Castle’s famous warm sticky toffee pudding, caramel sauce, banana ice cream (V)


Trio of ice creams or sorbets (please ask for today’s options) (V, GF, DF)


Strawberry, black pepper, orange and Prosecco tiramisu (V) *


Belgian chocolate and mint teardrop, chocolate sauce, chocolate shard (V) *


Chef’s selection of cheese, biscuits, oatcakes, celery, grapes and quince jelly (please ask your server for today’s option) (V)



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.