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
Starters
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
Intermediates
Cream of Courgette Soup (GF, V)
Champagne Sorbet (GF, V)
Mains
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
Desserts
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
