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Three locally hand dived scallops sautéed in garlic butter & presented in half shells. There is no fresher sea food than these scallops from Dave Smith, a real food hero, based at Miavaig harbour

Miavaig mussels cooked in a garlic, cream & white wine with a hint of fresh black pepper.

Half a local lobster served with a Thermidor inspired butter.

Oven baked with garlic, a little olive oil & a generous sprinkle of lemon pepper.  Can also be served chilled with a small salad

Boneless fillet of oven baked hake served on a bed of chickpeas & coriander with olive oil drizzle.  Hake is a mild flavoured white sea fish similar to cod

Freshly filleted prime halibut steak.  Grilled with a little seasoning and oil & served on a bed of charred courgette & capers.  Fresh, light & very low fat.  Line caught & landed at Stornoway, this is a tremendous tasting fish

Miavaig mussels cooked in a garlic, cream & white wine with a hint of fresh black pepper.  Served with thin fries.

We sear our fillets over incredible heat for a caramelised flavour. We then cook them sous vide (in a water bath at a very precise temperature). They are never dry, under or over cooked & they melt! A really good steak is done evenly from the outside all the way to the middle without variation & ours will not disappoint you. Complimented with onion rings, chunky chips, portobello mushroom & grilled tomato with a herbed butter melt

Our lamb is from traditional Scottish Blackface – you will have seen lots of them since you arrived on Lewis!  We oven bake chops with fresh garlic and rosemary and serve them on creamy garlic & butter mashed potato

This firm Greek cheese has a mild taste & is delicious pan-friend to a golden brown colour.  Served on Mediterranean vegetable couscous with a drizzle of sweet chilli sauce

Portobello mushrooms sliced & sautéed with cream, garlic & a splash of brandy, wrapped in two crepe parcels & topped with mature cheddar cheese.  Baked in the oven to a golden colour, this is a filling dish great after a long day exploring

Kidney beans, onions & passata combined with chilli & dark chocolate.  Can be mild, medium or hot.  Accompanied by white or brown rice & a garlic bread

Happiness on a plate. Sticky dates, soft sponge & creamy toffee; the ultimate end to a meal. Served with double cream

Billowing puffs of choux pastry with a vanilla and Moroccan filling, drizzled with a smooth, rich chocolate sauce

A twist on the Italian classic (affogato means ‘drowned’) – take a scoop of vanilla ice cream, pour over a Lavazzo espresso & finish it with a shot of Tia Maria

Moscatel – a sweet dessert wine full of fresh, grapy flavours (per glass)

Whisky, Brandy, Tia Maria, Drambuie or Amaretto infused with espresso coffee & topped with whipped Chantilly cream