Pitlochry Restaurant at Pine Trees Hotel

The Pine Trees experience would not be complete without the delicious cuisine and delightful service in the Garden Restaurant. Our tempting menus offer a selection of classic, hearty dishes, with the occasional cosmopolitan twist, making the most of Scotland’s rich natural larder.

Guests' favourites include the sumptuous local fish, lamb or game, all served with delicious fresh vegetables. Dishes such as the haggis tartlet or the Pigeon in Sherry Sauce encourage more adventurous palates. Our menu reflects a wealth of Scottish provender, including Orkney Herring, Arran Mustards and cheese from the Isle of Mull to name a few.

With our many of our tables overlooking the gardens, guests are treated to a charming setting from which to enjoy their meal.

Sample Menu

Starters
Main Courses
Sweets
Cheeses

Starters

Roasted Plum Tomato,Red Pepper and Basil Soup (V)
with crusty roll

Platter of Smoked Salmon
Served with an avocado salad and Avruga Caviar

Gnocci Romagna (V)
Served on a brioche croute with creamed leek and tomato fondue

Beef Carpaccio
Served with dressed roquette, shaved parmesan and a balsamic glaze

Parma Ham and celeriac remoulade
Served with a herb vinaigrette

Pinwheels of Goats Cheese (V)
Rolled in oatmeal and set on a small dressed salad with a sweet pepper and ginger salsa

Main Courses

8 oz Fillet of Prime Beef
served on pomme puree with mushrooms and red wine jus

Roast Saddle of Perthshire Venison
Served on a bed of red cabbage with aubergine puree and roast salsify

Pan fried Fillet of Sea Bass
Served on a mussel and saffron risotto with poached crevette

Risotto of Wild Mushroom and Parmesan (V)
Presented with a herb salad drizzled with cepe oil

Spiced Vegetable Kebab (V)
Marinated in soy sauce, honey and ginger and served on a bed of saffron rice

Roast Chump of Perthshire Lamb
Set on aubergine puree and served with fondant potatoes

Seared Loin of Tuna
Set on a nicoise salad with pesto crouts and basil oil

Breast of Guinea Fowl
Served on braised Savoy cabbage with fondant potato and confit garlic jus

All dishes are served with a selection of fresh vegetables and potatoes

Sweets

Chocolate Truffle Tartlet
Served with caramelised oranges and vanilla ice cream

Poached Pear
Served on homemede ginger cake with orange liqueur syrup

Paris Brest Aux Fruites
Choux pastry ring with cream and seasonal fruits

Warm Sticky Toffee pudding
Served with caramel sauce and creme chantilly

Cheeses

Keens Cheddar
One of the great english Cheeses made with cows milk. It has a strong earthy taste and a rich yellow colour as a result of being matured for a minimum of 12 months.

Bonnet
Made with goats milk, this cheese is naturally rinded with a snow white flesh. It is relatively mild and is best eaten after a 4-6 months maturing

Cooleeney
A soft, melt in the mouth cheese from Ireland, made with cows milk and served to you at the peak of its maturity