Seafood by candlelight

A gastronomic evening of sea-to-fork dining in the Rhynd Café, cooked by our head chef Jack Baldwin, all by candlelight.

There will be champagne on arrival with two canapés, followed by a banquet-style, four-course dinner of starter, main , pudding and petit fours with a nightcap. There will be a wide selection of wines, beers and spirits to buy on the night to accompany dinner.

Menu (subject to change)

Canapés

• Old Bay-cured Loch Etive trout tartlette with an avocado mousse

• Cumbrae oyster with pickled cucumber and a coriander dressing