Dining at Chirnside Hall

Enjoy a relaxed but elegant dining experience in our restaurant with fresh homemade food. Our four-course menu is carefully designed by our chef daily, using only the very best of ingredients. Our love of locally sourced produce means that the four-courses comprise mainly of the best ingredients from Scotland and Northumberland, including local fish, shellfish and plenty of our own local wild game. Our menu is accompanied by an extensive wine list or if you prefer one of our locally produced craft beers. After dinner why not relax in our lounge with a single malt whiskey from our large selection or try one of our popular Scottish gins.

We also welcome non-resident diners but booking in advance is a must, please contact us direct to reserve a table.

Not forgetting the most important meal of the day, breakfast where there is something for everyone. Whether it’s a full Scottish breakfast with haggis and black pudding, a bowl of porridge, local Eyemouth kippers or if you’re not really a morning person don’t worry, we have more delicate breakfast options like homemade fruit compote and muesli.

2024 Season

We offer evening dining for residents and non-residents

7 Days a week

From 6.30pm

Chirnside Hall Hotel’s 4 Course Menu £57.00 per person

To book a table:
Contact us direct

Sample Evening Menu


Roasted Partridge Fillets in a Spicy Crust

Nesting on a Bed of Vibrant Grilled Vegetables

Ham Hock Terrine

Served with Poachers Pickle & Melba Toast (GF option

Smoked Hake Bruschetta (GF option)

Presented with Pickled Cucumber & Crème Fraiche

Served with Crisp Salad Leaves

Buttered Asparagus Spears (GF, V)

Served with Poached Duck Egg

Smothered in Hollandaise Sauce



Cream of Courgette Soup (GF, V)

Champagne Sorbet (GF, V)


Pan Seared Venison Fillet (GF)

Accompanied with Skin on Black Truffle & Parmesan Fries, Chargrilled Broccoli, Vine Roasted Tomato

Finished with a Café De Paris Sauce

Oven Roasted Pork Tenderloin with Honey & Garlic Glaze (GF)

Presented with Parmentier Potatoes,

Roasted Peppers, Rainbow Carrots & Butter Sauce

Oven Roasted Fillet of Salmon (GF)

Bathed in Lime & Chilli Butter

Served with Crushed New Potatoes, Garlic Roasted Green Vegetables & Sour Cream

Three Cereal Macaroni (V)

Complemented with a Creamy Black Truffle Sauce

& Chef’s Fresh Bread



Summer Fruit & Port Crumble (V)

Served with Custard

Warm Chocolate Brownie (V)

With Clotted Cream

Pistachio Ice Cream (V)

Complemented by a Brandy Snap

Selection of Scottish Cheeses (V)

Served with Fresh Figs, Frozen Grapes & Artisan Biscuits

Four Course Menu £ 57.00