• Aultguish Inn, Main Road, Garve, Ullapool, IV23 2PQ.
  • +44(0)1997 455254
  • d.negri@btinternet.com

Aultguish Inn Restaurant

Breakfast served between 8am – 9am

Full cooked Scottish breakfast including local black pudding

Choice of cereals, fruits, yogurts with ham and cheese

Tea/Coffee

Evening meals are served between 6pm  – 8pm.

Our hearty home-cooked pub faire including fresh grilled fish and meats on specials is served either in our bar or restaurant areas, both areas offer a relaxed, casual and cosy dining experience.  There are comfortable sofa’s and arm chairs to relax and unwind in at the end of your day.

We incorporate locally sourced produce in our menu and prepare our food to order.

The average price of a 2 course evening meal is £20 per head.

Sample Menu

Starters

  • Mushroom sauté in garlic, butter & white wine served on warm country bread
  • Home-made soup of the day
  • Home-made venison terrine
  • Home-cured salmon with fresh salad and horseradish mayonnaise

Main

  • Grilled local venison haunch steaks with peppercorn sauce seasonal vegetables & jacket potato
  • Local west coast salmon grilled, spinach & courgette in a whisky cream sauce with new potatoes
  • Rob Roy chicken, chicken breast filled with Aultbea haggis, wrapped in smoked bacon served with a Talisker cream sauce with vegetable and potatoes
  • Jumbo north Atlantic haddock, in our beer batter, chips and peas
  • Pasta with a rich red wine local venison ragu
  • Home-made Scottish prime beef lasagna served with garlic bread
  • Home-made fish lasagna with local salmon served with garlic bread
  • Slow cooked green lentil and vegetable stew served with rice or cheesy mash potatoes and salad garnish

Puddings

  • Sticky toffee pudding with treacle sauce served with ice-cream
  • Warm poached fruit with ice-cream
  • Chocolate mocha mousse pots

We can cater for parties of up to 35 people and will design a menu to fit your requirements.

For groups of 6 or more please phone ahead to book a table. Telephone 01997 455254.