We unashamedly champion the fact that Scotland has the finest seafood in the world. With over 200 varieties in Scottish waters, we’re in the enviable position of being able to offer a world class product that’s enjoyed in the world’s finest restaurants. The Ship on the Shore loves to use these offerings and we take great pride in using the freshest, which arrives daily and is harvested from sustainable stocks, we love this gift from nature’s larder and wanted to share what we enjoy with you, our fellow travellers.
From our famous Smoked-House Platter, to our seafood ‘orgy’ Fruits de Mer ‘Royale’ and our fantastic Hot Shellfish Platter, you’ll not eat better ingredients on Earth! Add seasonal market vegetables and our passion for champagne and fine wine and it’s not fine dining we offer, it’s damn fine dining.
We are proud to be a member of the Sustainable Restaurant Association, our fish and seafood, which arrives daily, is harvested responsibly from sustainable stock, for example, our King Scallops are Hand Dived by Guy Grieve from the Ethical Shellfish Company on the Isle of Mull, our Mussels are rope reared in the deep waters of the Shetland Isles and our Oysters come from the cool waters of Loch Creran. We take pride in using locally sourced organic products, for example our eggs are from Hugh Grierson Farm in Fife. We are also delighted to include organic and biodynamic wines on our wine menu, all of our wines and champagnes are supplied by l’Art du Vin which is located near Dunfermline.
We hope this shows you how passionate we are about our seafood, enjoy.
Our walls are adorned with a variety of oil paintings ‘The Host’s Taste’, above, is one of them. These paintings feature a celebration of the Belle Époque which captures the essence of the beautiful era.
When the sun shines our delicious food and drinks can be enjoyed outside on our waterfront dining terrace, we are delighted to offer Tartan Blankets courtesy of the Tartan Blanket Co for our guests to relax and keep warm under if they prefer to sit outside on sunny but colder days.
- Jonathan Jones, The Guardian