Dinner is usually served at 7:00 for 7:30pm and is on a strictly pre-booked basis only.

Please see some of our sample menus below which are created using local produce on a seasonal basis (subject to availability).

Dietary requirements upon request.

(Please note, due to the limited availability of seasonal produce we must ask guests to provide a minimum of 72 hours notice if you wish to dine at Lòn Bàn)

A three course "taste of Skye menu" is circa £70 per person and consists of bespoke locally sourced seasonal produce cooked to your requirements.

Sample menus:

Menu A:

"Scallops & sherry"

Loch Pooltiel hand dived Scallops, with cauliflower & apple puree, crispy bacon & Pedro Ximenez reduction.

"Not fish & chips"

Lightly spiced Atlantic monkfish fillet with minted pea puree, home grown tomato ketchup and celeriac chips.

"Rhubarb & lemon"

Lemon posset, Lòn Bàn Rhubarb compote, candied rhubarb & buttery shortbread.

Menu B:

"Soup"

Loch Dunvegan lobster & crab bisque with freshly baked bread

"Steak & chips"

Aberdeen Angus Cote du Boeuf with Pepperonata, Scorched onion, Local rocket & pumpkin seed salad, Roubechon mash, cherry vine tomato & hand cut chips.

"Chocolate pud"

Amaretto choc pots, topped with crushed almond, amaretti biscuits and whipped cream

Menu C:

"Venison & horseradish"

Juniper seared venison fillet carpaccio, horseradish cream, rocket salad, caramelized shallot and orange, balsamic reduction with home baked sourdough crisps

"Lobster feast"

Whole Loch Dunvegan Lobster with clarified butter, lemon salad, Roasted Romanesco, hand cut chips, Broccoli, & hazelnut and crispy kale.

"Treacle tart"

Treacle tart served with figs, lemon & ginger poached pear and creme fraiche.

Menu D:

"Scallop & Carrot"

Local carrots three ways with hand dived Scallops and toasted hazelnuts.

"Mussels & cider"

Fillet of Hake with Drumfearn mussels & clams, Cider and leek sauce. Roasted new potato & wild rocket salad.

"Talisker"

Talisker & Isle of Skye sea salt Pana Cotta, with fresh berries.

(Please note that all menus are subject to change and seasonal availablity.)