Darroch Learg

Address: Braemar Road Aberdeen, Scotland - contact details

Cuisine: Scottish

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Darroch Learg

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The restaurant opens out into a conservatory which shares the same southerly aspect as most of the other rooms. The restaurant captures the evening sun on summer nights and darker nights, outside lighting gives a special charm to the dining experience.

Payment Options	Cash, Visa, Mastercard
Ambience	Contemporary, Relaxed

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Dinner

Sample Menu

Salted cod fishcake: with crushed peas, marjoram and a lemon butter sauce

Roasted calves' sweetbread: with Jerusalem artichoke puree, mushroom tuille and St George's mushrroms

Tortellini of abroath smokie: with roasted sea scallops, Sauterne sauce and curry oil

Breast of squab: with green beans, foie gras and a warm shallot dressing

Roast sadle of deeside hare: with spring greens, caramelised root vegetables and a pink peppercorn cream sauce

Breast of guinea fowl: with tagliatelle, broad beans and morels

Fillet of highland beef: with creamed parsnip and an oxtail and wild mushroom sauce (Supplement £5.00)

Pan-fried sea trout: with pommes purée, a salad of asparagus and beetroot and a horseradish dressing

Iced tiramisu terrine: with orange segments and a passion fruit sauce

Hot chocolate tart: with chocolate sauce and rhubarb ice-cream

Classic lemon tart: with a berry sauce

Selection of fine cheeses: with oatcakes and water biscuits

Blu sumatra or decaffeinated coffee or fine teas: with home-made petits fours

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 22/7/07.

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"The wine list provides a good range of full and half bottles. We decided to follow a half bottle of flinty Aligote from Burgandy with a mid-range Bordeaux to accompany the meat..."

George Kerevan, The Scotsman - December 2005

"Our main courses were equally impressive. I had enough loin of Deeside venison to feed a small family, while the black pudding that accompanied it was marvellously smooth and rich. Jake's pan-fried fillet of halibut was perfectly cooked, and came with champ, saffron and mussels..."

Richard Bath, The Scotsman - October 2005

Details
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Critic reviews(2)
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Darroch Learg

Darroch Learg

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