"Don’t be fooled by the simple-sounding menu at this top-notch Portree restaurant. The dishes here are complex but well balanced, featuring the soils and foams that have come to define haute cuisine. Chef Calum Munro uses local, seasonal products like freshly caught seafood and Glendale lettuce to create his modern Scottish cuisine, with dishes ranging from cod with lemon butter, cod’s roe, and caviar, to venison with red cabbage, juniper, and chestnut. For pairing with the menu, Scorrybreac also offers a varied selection of wines, Scottish single-malt whiskies, and local, artisan-roasted coffees, best enjoyed while gazing across the harbor to the dark, rocky cliffs in the distance."
The Essential Guide to the Hebrides
Photo by Paul Milne, courtesy Scorrybreac Restaurant
